- Yield 4 servings
- Prep 15 mins
- Cook 20 mins
Ginger and peaches are a natural -- and delicious! -- combination.
You don't even have to bake this if you don't want. Just sprinkle the fresh cold, juicy peaches with the cookie crumbs and eat.
- 2 cups Biscoff Ginger Cookie crumbs, coarsely crumbled, divided
- 4 cups sliced fresh ripe peaches
- 2 tablespoons cold butter, cut into small pieces
- Preheat oven to 375F.
- Sprinkle 1 ½ cups cookie crumbs evenly over the bottom of 4 small, shallow ramekins. Divide peaches among ramekins. Sprinkle cookie crumbs evenly over peaches. Top each with butter. Bake 20 minutes, or until peaches are softened and butter is bubbly.
Recipe by Teresa Blackburn and Jill Melton.