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Snappy Individual Peach Crisps Recipe
Snappy Individual Peach Crisps Recipe photo by Taste of Home

Snappy Individual Peach Crisps Recipe

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Crushed gingersnaps spice up the warm sweet peaches in this down-home dessert from our Test Kitchen. It's so yummy you won't think you're eating light!
TOTAL TIME: Prep: 10 min. + standing Bake: 20 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. + standing Bake: 20 min.
MAKES: 2 servings


  • 2 teaspoons cornstarch
  • 3 teaspoons sugar, divided
  • 1 teaspoon lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 2 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and chopped
  • 1/4 cup crushed gingersnap cookies (about 4 cookies)
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon cold butter

Nutritional Facts

One serving equals 219 calories, 7 g fat (4 g saturated fat), 15 mg cholesterol, 291 mg sodium, 39 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit 1 fat.


  1. In a bowl, combine the cornstarch, 2 teaspoons sugar, lemon juice, salt, nutmeg and peaches. Set aside for 30 minutes. Divide peaches between two 10-oz. baking dishes. In a bowl, combine cookie crumbs, cinnamon and remaining sugar. Cut in butter until crumbly. Sprinkle over peaches. Bake, uncovered, at 350° for 20-30 minutes or until peaches are tender. Yield: 2 servings.
Originally published as Snappy Individual Peach Crisps in Light & Tasty August/September 2004, p62

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Reviewed Aug. 19, 2013

"I love this recipe. I make it in my toaster oven. I love the ginger bread cookies for the crust."

Reviewed Oct. 12, 2009

"serve warm with ice cream yum!"

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