I made quite a few things ahead of time that I could just finish off when I was going to serve them (artichoke and roasted red pepper strata and breakfast sausages with caramelized onions, maple syrup and rosemary) and I baked individual Ginger Snap Peach Crisps using fresh peaches from Theresa's garden so we could reheat them in the microwave any time we felt like we wanted one.
To make the Ginger Snap Peach Crisps: 6 cups or a bit more sliced fresh or frozen peeled peaches
3/4 cup packed brown sugar
1/4 cup flour
1/2 cup quick cooking oats
5 1/3 tablespoons butter, softened or melted
6 ginger snap cookies, crushed
Amaretto to taste
Preheat oven to 375 degrees F. Lightly spray 6 (6 oz) ramekins with non-stick cooking spray. Fill ramekins with peach slices (overfill a bit since the peaches will cook down). Combine brown sugar, flour, oats, butter and crushed ginger snaps; place on top of peaches in each ramekin. Place on a foil covered baking sheet and bake for about 35 minutes, until bubbling. (Be sure to use the foil, the juices in mine bubbled over.)
These are not only simple to make, but taste and look good too. 
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