Ginger Peach Crisp

I can’t let summer pass without a post using our native Palisade, Colorado peaches.  They are so juicy and naturally sweet, they really could be considered dessert all on their own…but…

I recently came across the idea to bake in mason jars.  As always, I love the single serving concept for dessert:  Sometimes it’s just better for someone else to decide when you’re supposed to stop (It doesn’t mean that you can’t eat more than one though).  These peach crisps came to mind and they are so delicious!  The great thing about them is that once assembled, you can secure the lid on the jars and freeze them for longer storage.  It makes them perfect for a “ready ahead” dessert for a party.  Simply pull them out of the freezer, place on a cookie sheet & bake.

Marinating the peaches in amaretto is optional, however, it adds a fabulous sweetness and I find that I can’t leave this step out.  The topping really speaks for itself and makes the dessert if you ask me.  I love to serve these crisps with cinnamon ice cream…so good.

How can summer be over??

Ginger Peach Crisp            {Print Recipe}  

Yields: 8 4oz. jars


4 cups                                  peaches, sliced (about 4 large)

¼ cup                                   amaretto

1 Tbsp                                   sugar


1 cup                                      old fashioned oats

1 cup                                      gingersnaps, crushed

¾ cup + 2 Tbsp                (packed) dark brown sugar

½ cup                                   all-purpose flour

½ tsp                                     ground cinnamon

½ tsp                                     ground ginger

¼ tsp                                     salt

¾ cup (1 ½ sticks)          unsalted butter, room temperature

¾ cup                                   whole almonds, toasted & chopped

Make the Filling:

Combine the first three ingredients in a medium bowl, cover in plastic wrap and refrigerate at least one hour.  While the peaches are marinating, make the topping.

Make the Topping:

Preheat the oven to 400 degrees F.  Spray glass mason jars or ramekins with non-stick canola spray.  Place almonds on foil covered cookie sheet and toast in oven until golden brown and the kitchen starts to smell amazing, about 10 minutes.  Let the almonds cool completely and chop.  Reduce the oven temperature to 375 degrees F.

Mix the oats, crushed cookies, brown sugar, ginger, cinnamon & salt together.  Cut the butter into ½” cubes and combine with the dry ingredients with your hands until the butter is well incorporated.  Add the almonds and stir until thoroughly mixed so that everyone will get lots of them.

Spoon the peaches evenly into the mason jars or ramekins and sprinkle with a generous serving of the topping.  Place on a cookie sheet and bake for about 40-45 minutes or until the top is golden brown and the filling is bubbling.

Serve warm with ice cream.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s