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2 lb Peaches or nectarines, peeled, pitted, and sliced
2 tb Firmly packed light-brown sugar
8 Gingersnap cookies
2 tb Chopped walnuts
2 ts Vegetable oil
In 1-quart microwave-safe dish, combine peaches and brown sugar; set aside. Place gingersnap cookies in clear plastic bag and seal. With rolling pin, crush gingersnaps to make crumbs. (We do this by hand and not in a food processor to ensure that we get crumbs and not large chunks amid fine dust.) Add walnuts and oil to gingersnap crumbs in bag, rubbing mixture to blend.
Sprinkle gingersnap mixture over peach mixture; cover and microwave on high (100 percent) 3 minutes. Uncover and microwave on high (100 percent) 2 minutes longer. (If microwave does not have carousel, rotate dish after the first 3 minutes.) Cool crisp 20 to 25 minutes before serving.
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