PEACH CRUMBLE WITH MASCARPONE CREAM
Preheat oven to 375 degrees F. Prepare 8 individual ramekins with cooking spray. Peel and dice fresh peaches. In a mixing bowl, combine the peaches with 1/2 cup sugar and 1/2 t. cinnamon and set aside.
For the crumb topping, place 6 ounces of snickerdoodle cookies and 6 ounces of ginger snaps in a plastic bag. Seal the bag and then crush the cookies into crumbs with a rolling pin, Take the cookie crumbs and place in a mixing bowl. Add the softened butter, sugar, oats and flour and combine with your hands until you have a crumble.
Place the peaches into the ramekins and top with the crumble mixture. Bake at 375 degrees F. and bake on a cookie sheet for 20-30 minutes. This heavenly scent will make you want to try one of these crumbles immediately......but wait!
For the Mascarpone cream, whip with heavy whipping cream in a cold, deep mixing bowl until soft peaks form. Add the mascarpone cream and sugar and continue whipping until you have stiff peaks.
Top the crumble with a dollop of the Mascarpone cream when ready to serve!