In August, I always buy lots of peaches and make dessert with them.
Biscoff cookies are fantastic. In this peach crisp recipe, they act like a thickener. Ginger and peaches go great together.
Biscoff Peach Crisp
Servings: 6
Calories: 140kcal
Ingredients
- 12 Biscoff cookies (crushed to small pieces)
- 2 tablespoon chopped pecans
- 3 peaches (sliced)
- 2 tablespoon sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon cinnamon
- 1 pinch ground nutmeg
Instructions
- Preheat the oven to 350 °F. Lightly spray 6 little ramekin dishes with nonstick spray.
- You don't want to completely pulverize the cookies, just small-ish crumbs.
- Combine 2 tablespoons of crushed cookies with 2 tablespoons of chopped pecans and set aside.
- In a medium bowl, stir together the sliced peaches, the remaining cookie crumbs, ¼ cup sugar, vanilla extract, almond extract, cinnamon, and nutmeg.
- Pour the peach mixture into the prepared ramekin dishes and sprinkle with the cookie/pecan mixture.
- Arrange the ramekins on a baking sheet and put the baking sheet in the oven. Bake for about 25 minutes, until the fruit is soft and the topping is golden-brown.
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