5 cups thinly sliced peeled peaches (about 2 1/2 pounds)
1/2 cup sugar
1/4 cup orange marmalade
3 tablespoons orange juice
15 gingersnap cookies
1 (1 1/2-ounce) slice white bread
2 tablespoons butter, melted
Preheat oven to 350°.
Combine the first 4 ingredients in a large bowl.
Place the cookies and bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 1/2 cups. Combine cookie crumb mixture and butter; toss well. Sprinkle 1/2 cup crumb mixture in bottom of a 2-quart casserole coated with cooking spray. Add peach mixture; sprinkle with the remaining crumb mixture. Cover and bake at 350° for 25 minutes; uncover and bake for 15 minutes or until bubbly.
--Adapted from Cooking Light magazine