Buttery Peach-Gingersnap Crisp · Faith Middleton's Food Schmooze
Yet again I’ve resurrected a recipe from Food & Wine Magazine dating back to 2009. My copy of the recipe on paper is greasy, food-stained, and barely readable b
Ingredients
- 4 tablespoons butter (unsalted)
- 6 peaches (large (2½ pounds), peeled and cut into ½-inch wedges)
- 6 tablespoons light brown sugar
- 2 tablespoons lemon juice (fresh)
- 6 tablespoons flour (all-purpose)
- pinch salt
- 1 cup gingersnaps (coarsely crushed )
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