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Recipes
August 2009

Roasted Peaches with Amaretti Crumble

By Cindy MushetPhotography by Nigel Cox

5.0

(3)

Image may contain Plant and Food

Recipe information

  • Yield

    6 Servings

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

Need to make a substitution?

Preparation

  1. Step 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.

    Step 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.

    Step 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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