Ginger Snap Peach Crumble

A couple of days ago, I got an interesting email from Sharon, a regular reader of Rock Recipes who had an interesting request. Here it is:

"I don't have a recipe to recommend, rather I think you're the man to come up with one. Yesterday on my way to wash a fresh peach to eat, I filched a ginger snap out of the jar, so, when I took my first bite of the peach I still had the cookie residue/taste in my mouth ( my, doesn't that sound appetizing... bear with me)... the combination of the ginger snap and peach was deeelicious. I immediately thought what a good dessert combo, however , I have no talent for imagining how that combo could be put into a recipe... but knew you'd be the man who could. Love to see the result."

Well Sharon your wish is my command and here is the final result.

I've incorporated crushed ginger snaps into the crumble and kept the fresh peaches very uncomplicated to focus on their natural sweetness and flavour. Here in Canada, we eagerly await the peaches from southern Ontario which arrive every July and which eclipse any other peaches I've ever eaten in terms of sweet juiciness and pure intense peach flavor; truly my favorite fruit. The wait is over again this year as these beautiful peaches have arrived in our local markets. Truth be told, we are already on our second basket in only two days at our house. I wonder how long I can hold out before making a peach pie...oh lord peach pie!!! Bring on the peaches!

8 medium sized peaches, peeled, pitted and cut in quarters. Don't cut your peaches in small slices, chunks are better because they hold up to the heat and don't disintigrate into peach jam as they cook.

1/4 cup honey

1 tsp corn starch

pinch salt

1/2 tsp freshly grated nutmeg

2 tsp vanilla extract

Toss all these ingredients together and spread evenly into the bottom of a 9x9 inch glass baking dish.

Ginger Snap Crumble

In a food processor pulse together until the cookies are broken up well:

1 cup flour

1 tsp baking powder

30 ginger snap cookies

Pulse in:

3/4 cup cold butter cut in cubes

until the mixture resembles a coarse meal and holds together when a handfull of crumb mixture holds together when is pressed together. Press the crumb ixture together into balls, then break chunks off of the balls and spread evenly over the top of the prepared peaches. It should look similar to the photo below.

Bake the crisp at 375 degrees F for aproximately 30 - 35 minutes or until the top is well browned and the fruit is bubbling. Allow to cool for about 20 minutes before serving with whipped cream or some good quality vanilla ice cream.

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