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

Ingredients

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.