Ginger Peach Betty

By sandiB2010

This is an updated version of the colonial pudding-textured fruit dessert. Here, layers of spiced peaches are baked with ginger-pecan crumbs.

Ingredients

• For the filling:
• 5 cups sliced pitted peeled ripe peaches
• 1/3 cup plus 2 tablespoons firmly packed golden brown sugar
• 3 tablespoons quick-cooking tapioca
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• For the crust:
• 2 cups purchased gingersnap cookies
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
• 1/2 cup chopped pecans
• 1/4 cup old-fashioned oats
• 1 tablespoon minced crystallized ginger
• Whipped Cream or vanilla ice cream

Details

Preparation time 20mins
Cooking time 95mins
Adapted from cooking.com

Preparation

Step 1

FOR THE FILLING:
Preheat oven to 350 degrees F.

Butter 9-inch deep dish pie dish. Combine peaches, 1/3 cup brown sugar, tapioca, cinnamon and ginger in medium bowl. Stir gently. Let stand 15 minutes, stirring once or twice.



FOR THE CRUST:
Meanwhile, process gingersnap cookies in processor until finely ground. Add butter and remaining 2 tablespoons brown sugar and process until mixture resembles coarse meal. Mix pecans, oats and ginger into crumb mixture.


TO ASSEMBLE:
Sprinkle 3 tablespoons crumb mixture over bottom of prepared dish. Spoon half of peach mixture over crumbs. Sprinkle 1/4 cup of crumbs over peach mixture. Top with remaining peach mixture then sprinkle with remaining crumbs.


Bake until peaches bubble thickly in center, about 1 hour. Cool slightly and serve with whipped cream or ice cream.