Back to Snappy Individual Peach Crisps

Print Options


Card Sizes

Snappy Individual Peach Crisps Recipe

Snappy Individual Peach Crisps Recipe

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. YIELD: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


  • 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.

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.

Reviews for Snappy Individual Peach Crisps

Sort By :
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!"

Loading Image