Peach Amaretti Crumble Recipes

Steps:

• Preheat the oven to 375 degrees F. Butter the bottom of an 8-inch baking dish and set aside.
• Using a melon baller, clean out the red flesh from the center of each peach. Arrange the peaches cut side up in the prepared dish. In the bowl of a food processor, add the amaretti cookies and pulse until finely crumbled. Divide the amaretti crumbs between the peaches. Fill the center of each peach with the amaretti cookie crumbs. Sprinkle 1/2 teaspoon of sugar over each. Dot each peach with 1/2 teaspoon of butter.
• Bake until the peaches are tender and the filling is crisp on top, about 30 minutes. Serve warm with whipped cream.

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.

Steps:

• Preheat oven to 350°F. Coat 9-inch glass pie dish with nonstick spray. Mix finely ground cookie crumbs, 1 tablespoon sugar, and pinch of salt in medium bowl. Add lukewarm melted butter; mix to blend. Press crumbs onto bottom and up sides of dish. Bake until golden around edges, about 10 minutes. Cool completely in dish on rack.
• Preheat broiler. Line rimmed baking sheet with foil. Coat with nonstick spray. Arrange peaches in even layer on sheet. Broil until beginning to brown, watching closely to avoid burning, 3 to 5 minutes. Sprinkle 1/4 cup brown sugar over peaches. Broil until sugar melts and caramelizes, rotating sheet for even cooking, 2 to 3 minutes longer. Transfer peaches and juices to bowl (leave any burned parts behind). Add 3/4 cup brown sugar, lemon juice, and pinch of salt to peaches; stir until sugar dissolves. Cover; chill until cold, about 2 hours.
• Slightly soften ice cream in microwave on low power in 20-second intervals. Transfer to large bowl. Add broiled-peach mixture. Fold to incorporate peaches (peaches will break apart). Spoon about 2/3 of ice cream into cooled crust; smooth top. Cover and freeze pie and remaining peach ice cream separately until firm, about 4 hours. Using medium-size ice cream scoop, scoop remaining ice cream in bowl in level coops and arrange in concentric circles top pie. Freeze pie. DO AHEAD: Can be made days ahead. Cover and keep frozen.
• Using electric mixer, beat cream and remaining 1 tablespoon brown sugar in medium bowl until peaks form. Sprinkle coarsely crushed amaretti cookies over pie. Cut into wedges and serve with dollop of brown sugar whipped cream.