|Cling peach halves||8 (fresh or canned)|
|Lemon juice||1 Tablespoon|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Gingersnap crumbs||1 Cup (16 tbs), crumbled|
1. Start heating oven to 400Â°F.
2. In 9-inch pie plate arrange peach halves, rounded side down (if using fresh peaches add 2 tablespoons water). Sprinkle with lemon juice.
3. With spoon cream together butter, sugar, and salt. Add egg; beat until fluffy; then stir in crumbs. Heap center of each peach half with some of this crumb mixture.
4. Bake 20 to 25 minutes. Then serve warm, with pour cream or chilled custard sauce, if desired.