Peach-Amaretti Crisp

Name: Peach-Amaretti Crisp
Yield: makes 8 servings
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

December 9, 2011

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.

Recipe notes

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