Quick Peach Crisp

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 20 mins

Any kind of molasses or ginger cookie will work, but we love the Biscoff cookies (now available in the supermarket), which started their life on Delta Airlines.


2 1/2cups ginger or molasses cookie crumbs, coarsely crumbled, divided
4cups sliced fresh, ripe, pitted peaches (not peeled)
2tablespoons cold butter, cut into small pieces
1tablespoon raw sugar


  1. Preheat oven to 375F.
  2. Sprinkle 1 1/2 cups cookie crumbs evenly over the bottom 4 small, shallow ramekins. Divide peaches among ramekins.
  3. Sprinkle remaining remaining 1 cup cookie crumbs evenly over peaches.
  4. Place a few butter pieces on top of each ramekin. Sprinkle sugar evenly over each and bake about 20 minutes, until  peaches are softened and butter is bubbly.

Recipe by Jill Melton, Editor


Get every new post delivered to your Inbox.

Join 302 other followers