Amaretto Peach Crisp

It’s that time of year, when all the fresh peaches are starting to roll in. All over Alabama and Georgia you’ll find peach stands, old country-folk selling peaches out of the back of pickup trucks, peaches here and there and who could resist? There’s nothing quite like biting into a fresh, juicy peach!

I’ll have to admit, my two favorite “fruits” are peaches and pineapple, and given a choice, I’ll always pick peach-flavored anything. Here’s an easy, delicious take on a peach pie with the addition of Amaretto, giving it a nice hint of almonds, which pair nicely with fresh peaches.

Crisp Topping:

  • 4 Amaretto cookies
  • 1/2 cup plain flour
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon
  • pinch of salt
  • 4 tbsp cold, unsalted butter
The Fruit:
  • 6 to 8 large ripe peaches, peeled, halved and pits removed
  • 1/4 cup brown sugar
  • 2 tsp lemon juice
  • 1/4 cup water
  • Whipping cream
  • 1 tbsp Amaretto
Preheat oven to 350F. Prepare the topping by crushing the cookies, leaving plenty of texture in them (you don’t want cookie powder). Combine cookies, flour, sugar, cinnamon and salt in a bowl. Cut the butter into small pieces and work into the dry mixture until it resembles crumbly corn meal.
Peel, pit and slice the peaches. Toss with sugar, lemon juice and water. Pour fruit into a baking dish and top with the cookie topping. Bake for 20-30 minutes or until the top is lightly browned.
To serve, spoon servings into bowls. Beat the whipping cream until it just starts to thicken up. Flavor the cream with Amaretto and drizzle over the warm crisp.
This is also excellent with French vanilla ice cream!

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