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Peach Crumble with Gingersnap Topping
4 - 6 servings

[ INGREDIENTS ]

PEACH FILLING

Ripe Peaches
Ground Cinnamon
Candied Ginger
Light Brown Sugar
Lime
Vanilla Extract
Salt
All-Purpose Flour

GINGERSNAP TOPPING

Gingersnap Cookies
Old Fashioned Oats
All-Purpose Flour
Light Brown Sugar
Salt
Unsalted Butter

[ INSTRUCTIONS ]

1. Preheat oven to 350 F or 180 C.
2. Grease an 8 inch x 11 inch baking dish.
3. In a large bowl, combine :
   
   2 1/2 Pounds Ripe Peaches, Pitted and Cut Into 1/2 Inch Slices;
   1 Teaspoon Ground Cinnamon;
   1/4 Cup Candied Ginger, Finely Diced;
   3/4 Cup Light Brown Sugar;
   Juice and Zest of 1 Lime;
   1 Teaspoon Vanilla Extract;
   1/2 Teaspoon Salt;
   1/4 Cup All-Purpose Flour;.
4. Stir until evenly combined and pour into bottom of prepared baking dish.
5. In another large bowl, combine :
   
   1 Cup Finely Crushed Gingersnap Cookies;
   1 Cup Old Fashioned Oats;
   1/2 Cup All-Purpose Flour;
   1/4 Cup Light Brown Sugar;
   1/2 Teaspoon Salt;.
6. Add :
   
   8 Tablespoons Cold Unsalted Butter, Cut Into 1/4 Inch Cubes;
   and blend into the oat mixture with a fork, pastry cutter or your fingers.
7. Work the butter until the mixture is crumbly and no dry bits remain.
8. Sprinkle oat topping evenly over peaches.
9. Bake, uncovered, until filling is bubbly and top is golden brown, about 35 to 40 minutes.
10. If topping is getting too dark before filling is done, cover with aluminum foil and keep cooking.
11. Serve warm or at room temperature with whipped cream or ice cream.