Prep time: 15 minutes
15 gingersnap cookies
2 tablespoons butter
1 can slided or halved peaches
2 tablespoons orange juice
1/4 cup honey
Preheat oven to 350 degrees.
In a food processor or blender - combine gingersnaps and butter. Set aside.
Arrange peaches in a glass baking/pie dish.
Drizzle orange juice over peaches.
Drizzle honey over peaches.
Scatter gingersnap crumbs over peaches.
Bake until gingersnaps are brown and peaches are bubbly.
Serve hot... great with/over pancakes, French toast or waffles.