Warm Ginger Peach Crumble
By: Meteorologist Regina Miller
Updated: November 7, 2011
Warm Ginger Peach Crumble
Guest chef Caroline Smith
Ingredients:
15 Ginger Snap cookies (coarsely crushed)
1 Tbsp. Margarine or Butter (melted)
2 Cans peach slices in extra light syrup (undrained)
1 1/2 Cup cold fat free milk
1 Pkg. (4 serving) Jello Vanilla Instant Pudding
Directions:
Preheat oven to 350. Mix cookie crumbs and butter in small bowl. Set aside.
Drain peaches (reserving 1/2 cup of the syrup). Place peach slices in an 8 or 9" square baking dish. Pour reserved syrup and mild into a medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Pour over peaches. Bake 20 minutes, then sprinkle with crumb mixture and return to oven to bake for an additional 10 minutes. Cool slightly.
Guest chef Caroline Smith
Ingredients:
15 Ginger Snap cookies (coarsely crushed)
1 Tbsp. Margarine or Butter (melted)
2 Cans peach slices in extra light syrup (undrained)
1 1/2 Cup cold fat free milk
1 Pkg. (4 serving) Jello Vanilla Instant Pudding
Directions:
Preheat oven to 350. Mix cookie crumbs and butter in small bowl. Set aside.
Drain peaches (reserving 1/2 cup of the syrup). Place peach slices in an 8 or 9" square baking dish. Pour reserved syrup and mild into a medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Pour over peaches. Bake 20 minutes, then sprinkle with crumb mixture and return to oven to bake for an additional 10 minutes. Cool slightly.
