The farmers market has been flooded with fresh locally grown peaches these last few weeks and I certainly have been enjoying them. This weekend I got a few too many of them to finish in the week simply by snacking on them and it was about time that I got down to making something with them. Crisps, crumbles and cobblers are by far one of the easiest ways too use a lot of fruit and this crumble has been on my mind for a while. The main idea of this crumble was to use amaretti cookie crumbs to make the topping and to hit the peach filling with a splash of amaretto. To continue building on the almond flavours I added some slivered almonds to the topping as well. This crumble was as easy as cutting up some peaches, mixing the topping and baking it and the rewards of so little effort are amazing! The amaretti crumble topping was phenomenal and it went really well with the peaches. Of course, I absolutely had to serve the peach crumble with a scoop of melting vanilla ice cream.
Peach Amaretti Crumble
- 2 pounds ripe peaches (pealed, stoned and sliced)
- 1/4 cup amaretto
- 1 tablespoon cornstarch
- 2/3 cup flour
- 2/3 cup amaretti cookies (crushed)
- 1/4 cup almonds (sliced)
- 2/3 cup brown sugar
- 1/3 cup butter (melted)
- Toss the peaches in the amaretto and cornstarch and place them in an 8×8 inch baking dish.
- Mix the flour, amaretti cookies, almonds, brown sugar and butter and pour onto the peaches.
- Bake in a preheated 350F/180C oven until it is bubbling and the top is golden brown, about 30-45 minutes.