Kids in the Kitchen
Peachy Gingersnap Crisp
- Vegetable oil cooking spray
- 8 gingersnap cookies
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon margarine or butter
- 2 16-ounce cans of peach slices in fruit juice, drained (or 5 fresh peaches)
- Frozen yogurt
- 8-inch square baking pan
- Resealable plastic bag
- Medium bowl
- 2 table knives
- Can opener
- Oven mitts
- Measuring spoons
- Wooden rolling pin
- Preheat the oven to 375 degrees F.
- Spray the baking pan with vegetable oil cooking spray.
- Put the cookies into the plastic bag and close tightly. Crush them with your hands (or a rolling pin.)
- Put the crushed gingersnaps, brown sugar, and cinnamon in the bowl. Add the margarine (or butter).
- Hold a table knife in each hand and draw the knives across each other to cut the margarine (or butter) into the dry ingredients. Keep cutting until the mixture is crumbly.
- Open the 2 cans of peaches. Drain the liquid. If you are using fresh peaches, wash them. Use a paring knife to remove the skin and cut them into ¾ inch slices.
- Arrange the peaches in the baking dish. Then sprinkle the gingersnap mixture over the peaches.
- Bake for 20 minutes or until thoroughly heated. Remove from the oven with oven mitts. Serve warm or at room temperature with frozen yogurt topping.
*** Gingersnap cookies are low in fat compared to many other varieties. The gingersnaps give a familiar dish a new flavor. This recipe takes about 15 minutes to assemble and 20 minutes or more to bake. It makes enough for six to share.
|Aug 26, 2011 - Taping of Kids in the Kitchen Interstitials|
Kelly and Jenny make Green Eggs & Ham
Hannah and Angelles make Pretty Parfaits
Jack makes Croque Monsieur
Marielle and Josh make a Fruit Pizza