Peach and Biscoff Brown Betty

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.

In a medium bowl add Biscoff crumbs and melted butter. Mix until combined.

Preheat oven to 350 F.

Grease a deep pie plate, add ⅓ of the crumb mixture and spread it out evenly. Add ½ of the peaches in a nice even layer. Top with ⅓ of the crumbs. Add the second ½ of the peaches in an even layer and top with the last ⅓ of the crumbs.

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.

Serve with ice cream of your choice.