This is an updated version of the colonial pudding-textured fruit dessert. Here, layers of spiced peaches are baked with ginger-pecan crumbs. Cooking.com Tip: Crystallized ginger is on the hot list of ingredients used in today's culinary scene. From Italian biscotti to American gingerbread, adding crystallized ginger imparts renewed flavor and is a star ingredient in this delicious old-fashioned dessert.
- For the filling:
- 5 cups sliced pitted peeled ripe peaches
- 1/3 cup plus 2 tablespoons firmly packed golden brown sugar
- 3 tablespoons quick-cooking tapioca
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- For the crust:
- 2 cups purchased gingersnap cookies
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
- 1/2 cup chopped pecans
- 1/4 cup old-fashioned oats
- 1 tablespoon minced crystallized ginger
- Whipped Cream or vanilla ice cream
FOR THE FILLING:
Preheat oven to 350 degrees F.
Butter 9-inch deep dish pie dish. Combine peaches, 1/3 cup brown sugar, tapioca, cinnamon and ginger in medium bowl. Stir gently. Let stand 15 minutes, stirring once or twice.
FOR THE CRUST:
Meanwhile, process gingersnap cookies in processor until finely ground. Add butter and remaining 2 tablespoons brown sugar and process until mixture resembles coarse meal. Mix pecans, oats and ginger into crumb mixture.
Sprinkle 3 tablespoons crumb mixture over bottom of prepared dish. Spoon half of peach mixture over crumbs. Sprinkle 1/4 cup of crumbs over peach mixture. Top with remaining peach mixture then sprinkle with remaining crumbs.
Bake until peaches bubble thickly in center, about 1 hour. Cool slightly and serve with whipped cream or ice cream.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
295 calories; 13g total fat; 16mg cholesterol; 120mg sodium; 45g carbohydrates; 4g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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