Ingredients

Instructions

  1. Preheat the oven to 425*.
  2. Evenly distribute the peach slices in the bottom of an unoiled nonreactive 9-inch pie pan or 8-inch square baking dish.
  3. Sprinkle the peaches with the brown sugar, cinnamon, and lemon juice.
  4. Top with the crumbled gingersnaps.
  5. Bake for about 20 minutes, until the peaches are bubbling and tender when pierced with a fork.
  6. Serve warm or at room temperature, plain or with frozen yogurt.
  7. Enjoy!