Nothing fancy or difficult here, just fresh peaches from the farmers’ market, very little added sweetness, and some spicy gingersnaps crumbled over all. Peel the peaches only if you feel you must, but I didn’t find it necessary. I’m so pleased to find that our local supermarket now has an abundance of nondairy ice cream flavors to elevate this dish to a rave-worthy dessert.


8 fresh peaches, cut into wedges

¼ cup organic sugar

1 teaspoon cinnamon

2 teaspoon cornstarch or tapioca flour/starch

¾ cup crushed gingersnaps (about 10 cookies)

2 tablespoon organic brown sugar

1 heaping tablespoon nondairy butter, such as Miyoko’s, melted


1. Preheat the oven to 375 degrees.

2. Spray an 8×8-inch baking pan with nonstick cooking spray.

3. Place the sliced peaches in a large bowl and sift the cornstarch or tapioca flour over them. Add the organic sugar and cinnamon and stir to combine evenly.

4. Pour this mixture into the prepared baking pan.

5. In a small bowl, combine the crushed gingersnaps, brown sugar, and melted butter.

6. Spread the gingersnap mixture evenly over the peaches.

7. Bake for 30 to 35 minutes, until bubbly. Let cool somewhat before serving.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at