Roasted Peaches with Amaretti Crumble

Photo by Kira A.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from bonappetit.com

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

Directions

1. Preheat oven to 350°F. Butter 11x7x2-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. 2. 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. 3. 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.

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