Roasted Peaches With Amaretti Crumble Recipes

ROASTED PEACHES WITH AMARETTI CRUMBLE

Roasted Peaches with Amaretti Crumble image

Provided by Cindy Mushet

Categories Food Processor Fruit Dessert Bake Roast Kid-Friendly High Fiber Backyard BBQ Peach Almond Summer Family Reunion Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Kosher Diabetes-Friendly Small Plates

Yield 6 servings

Number Of Ingredients 7

Ingredients

5 amaretti cookies (Italian macaroons; about 3/4 ounce total)*
3 tablespoons whole natural almonds
2 tablespoons unbleached all purpose flour
1 1/2 tablespoons sugar
3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
3 firm but ripe large peaches, rinsed, wiped clean of fuzz, halved, pitted
Vanilla ice cream

Steps:

Preheat oven to 350°F. Butter 11 x 7 x 2- inch glass baking dish. Combine cookies, almonds, flour, and sugar in processor. Using on/off turns, process until cookies and almonds are coarsely chopped. Add 3 tablespoons chilled butter to processor. Using on/off turns, process topping mixture until moist clumps form.
Place peach halves, cut side up, in prepared dish. Spread topping over surface of each peach half (about 1 generous tablespoon for each), pressing lightly to adhere and leaving 1/4-inch plain border.
Bake peaches until tender when pierced with knife and topping is golden brown, about 35 minutes. Cool slightly. Transfer 1 warm roasted peach half to each of 6 plates. Serve with scoop of vanilla ice cream alongside.
Available at some supermarkets and at Italian markets.

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

Ingredients

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.

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