Best Peach Amaretti Crisp Recipes

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PEACH AND AMARETTI CRISP



Peach and Amaretti Crisp image

Provided by David Lebovitz

Categories     Food Processor     Fruit     Dessert     Bake     Peach     Almond     Summer     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 8 servings

Number Of Ingredients 13

The filling:
8 peaches (about 3 pounds), peeled and cut into 1/4-inch slices (8 cups)
2 tablespoons granulated sugar
1 tablespoon flour
1 teaspoon vanilla extract or 1/2 teaspoon almond extract
The topping:
3/4 cup flour
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
3/4 cup crushed amaretti cookies (about 16 cookies)
1 teaspoon ground cinnamon
1/2 cup almonds, toasted
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled

Steps:

  • Position an oven rack in the center of the oven and lay a sheet of aluminum foil on the rack below to catch drippings. Preheat the oven to 375°F.
  • To make the filling:
  • Mix the peach slices with the granulated sugar, flour, and vanilla or almond extract. Transfer the peaches to a shallow 2-quart baking dish.
  • To make the topping:
  • In a food processor, pulse together the flour, the brown and granulated sugars, amaretti, and cinnamon until the amaretti are in very small bits. Add the almonds and pulse until the nuts are in small pieces.
  • Add the pieces of butter and pulse until the butter is finely broken up.Continue to pulse until the topping no longer looks sandy and is just beginning to hold together.
  • Distribute the amaretti topping evenly over the peaches and bake the crisp for 40 to 50 minutes, until the edges are bubbling and a knife inserted into the center pierces the fruit easily.
  • Serving:
  • Serve warm with a cold pitcher of heavy cream or with vanilla ice cream.
  • Variation:
  • For a berry crisp, toss 6 to 8 cups mixed berries (quartered strawberries, raspberries, blackberries, and blueberries) with 1/3 cup sugar, 2tablespoons flour, and a squirt of lemon juice. Cover with just enough topping to hide the fruit and freeze the rest.

PEACH-AMARETTI CRISP



Peach-Amaretti Crisp image

With such a strong almond-like flavor, it makes sense to think that authentic Italian amaretti cookies are made with almonds. But, in fact, it's apricot kernels that give them their robust, nutlike bite. Whatever the source of their flavor, amaretti cookies have a remarkable affinity for stone fruits such as peaches. I often double (or triple) the recipe for this topping and freeze the leftover in a zippered plastic bag. That way, I have some on hand and can bake up a crisp at a moment's notice.

Yield makes 8 servings

Number Of Ingredients 11

8 medium peaches (about 3 pounds/1.5 kg)
2 tablespoons (30 g) granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract or 1/2 teaspoon almond extract
3/4 cup (110 g) all-purpose flour
1/4 cup (50 g) granulated sugar
1/2 cup (120 g) packed light brown sugar
3/4 cup (90 g) crushed amaretti (about 16 cookies; page 215)
1 teaspoon ground cinnamon
1/2 cup (65 g) almonds, toasted
1/2 cup (4 ounces/115 g) unsalted butter, cut into 1/2-inch (1.5-cm) pieces and chilled

Steps:

  • Preheat the oven to 375°F (190°C).
  • To make the filling, peel, pit, and cut the peaches into 1/2-inch (1.5-cm) slices. In a large bowl, toss the peaches with the 2 tablespoons (30 g) granulated sugar, 1 tablespoon flour, and vanilla or almond extract. Transfer the peaches to a shallow 2-quart (2-liter) baking dish. Set aside.
  • To make the topping, in a food processor fitted with the metal blade, pulse together the 3/4 cup (110 g) flour, 1/4 cup (50 g) granulated sugar, brown sugar, amaretti crumbs, cinnamon, and almonds until the almonds are in small bits but with chunks still visible. Add the chilled butter pieces and pulse until the topping no longer looks sandy and is just beginning to hold together.
  • Distribute the topping evenly over the peaches. Bake until the filling is bubbling around the edges and a sharp paring knife inserted into the center of the cobbler meets no resistance, 40 to 50 minutes.
  • Serve warm or at room temperature with Vanilla Ice Cream (page 143) or just a pour of fresh, cold cream.
  • For a MIXED BERRY CRSIP, make the filling using 6 cups (1 3/4 pounds/795 g) mixed berries (raspberries, blackberries, blueberries, and quartered strawberries) with 1/3 cup (65 g) granulated sugar, 2 tablespoons (15 g) all-purpose flour, and 2 teaspoons kirsch or lemon juice.
  • If using store-bought amaretti, which are usually tiny, you'll need a few more than indicated in the recipe to make the right amount of crumbs.
  • Have a sheet of aluminum foil on the lower rack of the oven during baking to catch any overflow of fruit juices.

PEACH AMARETTI CRISP - A FAMILY FEAST®



Peach Amaretti Crisp - A Family Feast® image

A classic peach crisp recipe gets a sweet upgrade thanks to the addition of crumbled Italian amaretti cookies in the crisp topping. This Peach Amaretti Crisp is a truly special dessert!

Provided by @MakeItYours

Number Of Ingredients 14

4 pounds fresh peaches (or frozen sliced peaches, if fresh is not available)
1 tablespoon Amaretto liquor (optional)
Pinch of salt
¾ cup demerara sugar (or granulated as a substitute)
3 tablespoons corn starch
1 teaspoon ground cinnamon
8 ounces Amaretti cookies, 1 ½ cups once crushed (if the package is 7-ounces, that amount is fine)
½ cup all-purpose flour
½ cup brown sugar
1 ½ teaspoons baking soda
1 teaspoon salt
12 tablespoons cold butter, cut into pats
1 cup rolled oats (not quick oats)
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 375 degrees F and spray a 9×13-inch dish or pan with kitchen pan spray.
  • Peel the peaches and remove the stone then slice into 6-8 slices, or use frozen (see Chef Tip above in post.)
  • Place the sliced peaches into a large bowl and add the Amaretto (optional), salt, Demerara or granulated sugar, corn starch and cinnamon and gently toss to combine then scrape into the prepared baking pan or dish with a rubber spatula.
  • In the bowl of a food processor, process the cookies until coarse crumbs.
  • Add the flour, brown sugar, baking soda and salt and pulse to mix.
  • Add the cold butter and pulse until the butter is pea size.
  • Remove and pour into a medium bowl along with the rolled oats and toss.
  • Spread the mixture over the top of the fruit and bake uncovered for 30 minutes.
  • Brown under the broiler for a minute or two, then serve with vanilla ice cream.

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