3 cups peeled fresh peach slices
1 tablespoon lemon juice
1/2 cup crumbled gingersnap cookies
2 tablespoons brown sugar
1 teaspoon cinnamon
Preheat the oven to 425 degrees. Line a glass pie plate or baking dish with peach slices, sprinkle with lemon juice, then top with brown sugar, cinnamon and gingersnaps. Bake until peaches are tender and the peach juice is bubbling. Takes about 20 minutes. Serve warm or at room temperature. For a creamier treat, you can top with a dollop of low fat vanilla yogurt.
Makes 4 servings.
NOTE: This is best when fresh peaches are at their peak, but you can also use a pound of frozen peach slices, just make sure they are unsweetened.
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