Ingredients

Streusel Topping
3/4 cup light brown sugar, packed
1/2 cup all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, unsalted, softened
1 cup Walkers Shortbread Stem Ginger cookies, crumbled
1/2 cup pecans, chopped

Pudding
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, unsalted and melted
1 1/2 cup peaches, sliced (skinned or skin on)
1/2 teaspoon nutmeg
1/2 teaspoon vanilla

Directions

Streusel

• Combine flour, baking powder and salt with a whisk.
• Mix in sugar and butter with a fork until crumbly.
• Add cookies and pecans

Pudding

• Preheat oven to 375°.
• Combine flour, nutmeg, baking powder and salt thoroughly with a whisk.
• Whisk in melted butter.
• Pour mixture into a 9 x 9 pan lightly buttered or greased.
• Top with peaches.
• Sprinkle with streusel topping.
• Bake 45 - 55 minutes until bubbly or knife inserted comes out slightly moist.
• Serve topped with ice cream

Stem Ginger Cookies Stem Ginger Cookies

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