|Prep time||5 minutes|
Any ripe fruit will do such as pears or plums. Soooooo good, enough said!
|1||bag GF ginger snaps|
|4||large peaches or pears|
|vanilla ice cream or non dairy variation|
Cut peaches and place in medium mixing bowl. Add sugar, lemon juice, cinnamon and salt and stir until coated. In a food processor, pulse ginger snaps until coarsely chopped. Add melted butter and pulse a few more times to mix into a crumbly topping. Place peaches in either a pie pan, or in separate dessert size ramequins. Top with topping and press down lightly to form a crust.
Bake at 350 degrees until topping is brown, usually 20 minutes. Cool slightly and serve with vanilla ice cream