Ginger Fruit Crisp - cooking recipe

Ingredients

16 old-fashioned gingersnaps
1/4 c. margarine or butter
1/4 c. chopped nuts
2 Tbsp. light brown sugar
1 can (29 oz.) sliced peaches, drained

Preparation

In plastic bag, finely crush cookies.
In a small saucepan, melt margarine and remove from heat.
Blend in crumbs, nuts and brown sugar.
Arrange fruit in a lightly greased, 2-quart shallow baking dish.
Sprinkle crumbs mixture over fruit.
Bake at 350\u00b0 for 25 to 30 minutes.
Serve warm with vanilla ice cream.
Serves approximately 6.