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Ginger Peach Betty

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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 35 Minutes
  8 servings
This is an updated version of the colonial pudding-textured fruit dessert. Here, layers of spiced peaches are baked with ginger-pecan crumbs. 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
Ginger Peach Betty Recipe at
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.

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 created exclusively for by Jeanne Thiel Kelley.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Pudding Pies & Desserts
 Peaches 'n' Cream: Sweet Summer Dessert Combo
Nutrition Facts per Serving
Yield:   8 servings
Calories: 295
Fat. Total: 13g
Fiber: 4g
Carbohydrates, Total: 45g
Sodium: 120mg
% Cal. from Fat: 40%
Cholesterol: 16mg
Protein: 3g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Carrie Reviewed: 12/29/2009
Yummy, feel free to be creative
I've made this for my family multiple times, never exactly the same. In summer I use fresh peaches, off season I use frozen and thaw first. I've mixed blueberries and peaches together, I've used a little more or a little less ginger... it just ALWAYS tastes great. I've even used walnuts - yummy!
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