Peach And Biscoff Brown Betty

• 4 whole Peaches
• 1/4 cups Sugar
• 1 teaspoon Chinese 5 Spice
• 1 teaspoon Freshly Grated Ginger
• 2 cups Biscoff Cookie Crumbs, For 2 Cups You'll Need About 20 Cookies
• 4 Tablespoons Earth Balance Stick Butter, Melted

1. I leave the skin on the peaches because I like the texture. But make sure your peaches are juicy. Cut each peach in half, remove the pit and cut each peach into 12 pieces. Add peaches into a large bowl. Add sugar, Chinese 5 spice and fresh ginger. Stir until the peaches are covered and set aside.
2. In a medium bowl add Biscoff crumbs and melted butter. Mix until combined.
3. Preheat oven to 350 F.
4. Grease a deep pie plate, add 1/3 of the crumb mixture and spread it out evenly. Add 1/2 of the peaches in a nice even layer. Top with 1/3 of the crumbs. Add the second 1/2 of the peaches in an even layer and top with the last 1/3 of the crumbs.
5. Cover dish with foil, place on a cookie sheet and bake at 350 F for 40 minutes. Then uncover it, turn the oven up to 400 F and bake for 20 more minutes. The top should be crispy and the fruit should be bubbling. Remove it from the oven, set dish on a rack and allow it to rest 15 minutes.
6. Serve with ice cream of your choice.

peaches, ubc, spice, freshly grated ginger, cookie crumbs, butter

Taken from tastykitchen.com/recipes/desserts/peach-and-biscoff-brown-betty/ (may not work)