Retreat Lunch Tuesday - Dessert

Ginger Peach Crumble
Preheat the oven to 425 degrees.
Evenly distribute
6 pounds peaches, peeled and sliced
Sprinkle with
12 tablespoons packed brown sugar
3 teaspoon ground cinnamon
Lemon Juice

Top with:
3 cup crumbled gingersnaps (about 60 gingersnaps)

Bake for 20-25 minutes until the peaches are bubbling and tender when pierced with a fork. Serve warm or at room temperature topped with Reddi Whip