Learn how to make Baked Peach Crisp, one of Rita's recipes for 4th of July picnics.

Baked Peach Crisp


  • 2 cups fresh or frozen unsweetened sliced peaches
  • Cooking spray
  • 1 tablespoon all-purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon ground cinnamon
  • Dash of nutmeg
  • 4 gingersnaps, crushed


  1. Let the frozen peaches stand at room temperature for 30 minutes in a shallow dish, reserving the liquid.
  2. Preheat oven to 375 degrees. Lightly coat two 8-ounce ramekins with cooking spray.
  3. In medium bowl, gently stir together the peaches with reserved liquid, flour, sugar and cinnamon. Spoon into ramekins. Sprinkle with crushed gingersnaps. Transfer to a baking sheet.
  4. Bake for 30-35 minutes, or until peaches are tender and the mixture is bubbly.

Makes 2 servings.