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

Nutritional Info *per serving

  • Calories 390
  • Fat 11g
  • Saturated Fat 5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 4g
  • Cholesterol 15mg
  • Sodium 340mg
  • Potassium 320mg
  • Carbohydrate 70g
  • Fiber 3g
  • Sugars 40g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 80%
  • Calcium 4%
  • Iron 20%