Best Peach Amaretto Cobbler Crisp Recipes

AMARETTO PEACH COBBLER

Steps:

• Allow the pie crust to come to room temperature while preparing peaches.
• Spray 8x8 casserole with butter flavored Pam and set aside.
• Combine cornstarch, sugar/Splenda, salt in a small saucepan. Add cold liquid and stir to combine. Cook, stirring over medium-high heat until mixture begins to boil. Cook 2 more minutes to fully thicken. This will seem very thick, but when poured over peaches, it will thin while cooking.
• Remove sauce from heat. Add 1 tablespoons butter; stir until melted.
• Slice peeled peaches into a large bowl. Stir in sauce. Pour into casserole.
• Unroll pie crust on a piece of cling-wrap. Cut into 9 long strips; discard round "ends." Create lattice crust by carefully overlapping strips; alternate folding back vertical strips while adding strips across the horizontal.
• Sprinkle lattice top with cinnamon/sugar; dot with more butter if you like.
• Bake 10 minutes at 400; Lower heat and continue baking at 350 for 45 minutes.
• I like to time the baking of the cobbler so that it emerges from the oven with time to cool while eating & cleaning up from dinner. Add Bluebell Homemade Vanilla Ice Cream and enjoy!

ITALIAN STYLE AMARETTO-PEACH CRISP

Steps:

• Preheat oven to 350°F.
• Arrange the peach slices in an 8x8-inch pan or a gratin dish. (NOTE: If you are using frozen peaches, you don't need to defrost them first, but you do need to separate them.) Sprinkle with lemon zest, lemon juice, and Amaretto, if desired.
• Place the amaretti in a food processor and grind into crumbs with a few short bursts. Add the almonds during the last burst or two, so they get broken up but not finely ground. Stir in the optional sugar, if desired. (If you are in need of a little exercise, you can bypass the food processor. Put the cookies in a plastic bag and whack them mercilessly with a rolling pin. Add the almonds and optional sugar, and shake well.)(NOTE: I skip this step. Instead, I just add the cookies to the butter mixture (the cookies will soften in the melted butter/liquids). Mix and crush with a wooden spoon).
• Transfer the cookie mixture to a bowl, pour in the melted butter, and mix with a fork until well combined. Sprinkle the topping over the peaches, patting it into place.
• Bake for 25 minutes, or until golden. Serve warm, at room temperature, or cold, plain or `a la mode.

PEACH AND AMARETTO COBBLER

Steps:

• 1. Preheat oven to 375. In large bowl, mix together peaches, sugar, cornstarch, and amaretto. Refrigerate for 30 minutes. Prepare juicy cobbler dough. Butter tart pans and distribute half the dough evenly in each. Fill each pan 3/4 full with peach and amaretto mix; then top with remaining cobbler dough. Bake for 35 minutes. Serve at once. Juicy Cobbler Dough: 1 stick, unsalted butter, cut into cubes, 4 oz 1 cup sugar 1 cup flour 1 T. baking powder 1 T. pure vanilla extract 1/2 t. salt 1 cup whole milk Using a hand or stand mixer, mix together butter and sugar on low speed until creamy. In another bowl, mix together flour and baking powder. Add the vanilla extract, salt, milk and half the flour mixture to mixer, continuing to mix on low speed. Add remaining flour mixture and mix until well blended. Cover bowl with plastic wrap and refrigerate for 20 minutes before using. To use juicy cobbler dough in a recipe, scoop out with a large spoon and use according to instructions. This cobbler works great in recipes that call for baking fruit without cooking it first. Use it for any baked fruit pie or cobbler.

PEACH CRISP WITH TOFFEE, PECANS & AMARETTO

Steps:

• In large bowl, combine peaches, sugar, amaretto, orange juice, orange zest, and lemon zest. Toss to coat. Let stand at room temperature 30 minutes, tossing occasionally.
• Preheat oven to 350°F
• Place toffee bits, pecans, flour, and butter in a food processor. Using on/off turns, process topping until moist clumps form.
• Divide peach mixture among six 1 1/4-cup ramekins. Place ramekins on baking sheet. Sprinkle topping over peaches in ramekins, dividing equally.
• Bake crisps until juices bubble thickly and topping is crisp, about 1 hour.
• Cool slightly. Serve with vanilla ice cream.