Crunchy Amaretto Peach Cobbler Recipes

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CRUNCHY AMARETTO PEACH COBBLER



Crunchy Amaretto Peach Cobbler image

If you're sure you want to make a dessert so comforting and delicious that your guests won't want to leave, this is the dish for you. -Debra Keil, Owasso, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 5

2 cans (21 ounces each) peach pie filling
1/2 cup amaretto
1 package (17-1/2 ounces) sugar cookie mix
1 cup sliced almonds
1/2 cup butter, cubed

Steps:

  • Preheat oven to 350°. Spread pie filling into an ungreased 13x9-in. baking dish; drizzle with amaretto. Sprinkle cookie mix and almonds over top; dot with butter. , Bake 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm.

Nutrition Facts : Calories 392 calories, Fat 16g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 167mg sodium, Carbohydrate 57g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.

BEST PEACH COBBLER EVER



Best Peach Cobbler Ever image

This is a very moist cobbler - easy to make and delicious to eat!

Provided by J. Saunders

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h30m

Yield 18

Number Of Ingredients 14

1 (29 ounce) can sliced peaches
2 tablespoons butter, melted
1 pinch ground cinnamon
1 pinch ground nutmeg
1 tablespoon cornstarch
½ cup water
1 cup milk
1 cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
½ cup butter
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine sliced peaches with juice, 2 tablespoons melted butter, a pinch of cinnamon and a pinch of nutmeg. Dissolve cornstarch in water, then stir into peach mixture; set aside.
  • In another bowl, combine milk, sugar, flour, baking powder and salt. Beat until smooth - mixture will be thin.
  • Melt 1/2 cup butter in a 9x13 inch pan. Pour batter over melted butter. Spoon peaches over batter. Sprinkle top with additional cinnamon and nutmeg.
  • Bake in preheated oven for 1 hour, or until knife inserted comes out clean.

Nutrition Facts : Calories 263.4 calories, Carbohydrate 48.4 g, Cholesterol 18 mg, Fat 6.8 g, Fiber 1.9 g, Protein 1.2 g, SaturatedFat 4.3 g, Sodium 137.8 mg, Sugar 32.7 g

CRISP PEACH COBBLER



Crisp Peach Cobbler image

This recipe was inspired by one from Renee Erickson's in cookbook, 'A Boat, a Whale, and a Walrus.' It's a lot crispier than a regular cobbler, and you can use the technique for other fruit cobblers. Serve warm with vanilla ice cream.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h35m

Yield 8

Number Of Ingredients 9

6 large fresh peaches, pitted and cut into eighths
1 lemon, zested and juiced
½ cup unsalted butter, at room temperature
1 ¼ cups white sugar
1 ⅓ cups self-rising flour
⅓ cup rolled oats
⅔ cup whole milk
¼ cup white sugar
2 tablespoons cold water, or as needed to wet topping sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place a baking sheet on the rack under the middle rack to catch drips. Generously butter a 2-inch deep (2-quart) baking dish.
  • Place peach sections into prepared baking dish. Sprinkle with lemon juice and zest.
  • Stir butter and sugar together in a mixing bowl. Mix until creamed and resembles a sugary, buttery paste, 4 to 5 minutes. Add oats and flour; stir until flour and oats are incorporated into the butter-sugar mixture and mixture resembles coarse crumbs, 4 to 5 minutes. Pour in milk; stir until mixture is wet and creamy, like a thick spreadable batter, 3 to 4 minutes.
  • Drop batter by spoonful on top of the peaches. Spread batter evenly over the surface of the peaches. Sprinkle 1/4 cup sugar on the batter. Spritz with water until sugar is wet and surface glistens.
  • Bake in preheated oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving.

Nutrition Facts : Calories 370.7 calories, Carbohydrate 62.3 g, Cholesterol 32.5 mg, Fat 12.6 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 7.7 g, Sodium 278.6 mg, Sugar 44.5 g

PEACH AMARETTO COBBLER CRISP



Peach Amaretto Cobbler Crisp image

I got this recipe out of a cookbook called Black Tie & Boots Optional... The combo sounded so good so putting here for safe keeping. I made this and it is a fabulous easy recipe.....wonderful taste. I used splenda instead of sugar and margarine instead of butter....did not hurt the taste at all.

Provided by CIndytc

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

2 (16 ounce) packages frozen peaches
1/2 cup flour
1 cup sugar
1/4 cup Amaretto
1/2 cup uncooked oatmeal
1/2 cup butter
1 cup pecans
1/2 cup sugar
1/2 cup flour
ice cream
nonstick cooking spray

Steps:

  • Preheat oven to 350 degrees.
  • Defrost peaches.
  • In large bowl, combine peaches, flour, sugar and Amaretto and mix well.
  • Spray large deep pie dish or a 5" X 7 " casserole dish with nonstick cooking spray.
  • Pour peach mixture into dish.
  • In food processor, combine oatmeal, butter, pecans, sugar and flour.
  • Mix until crumbly and sprinkle over entire peach mixture.
  • Bake at 350 degrees for 45 to 60 minutes or until bubbly and slightly brown on top.
  • Let cool slightly and serve with ice cream.

Nutrition Facts : Calories 698.5, Fat 29.3, SaturatedFat 11, Cholesterol 40.7, Sodium 145.5, Carbohydrate 109.3, Fiber 5.7, Sugar 84.3, Protein 5.8

AMARETTO PEACH COBBLER



Amaretto Peach Cobbler image

Make and share this Amaretto Peach Cobbler recipe from Food.com.

Provided by Catherine B.

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons cornstarch
1/2 cup sugar or 1/2 cup Splenda Sugar Blend for Baking
1/2 teaspoon salt
1 cup liquid (I like 1/2 c. peach nectar, 1/4 c. Amaretto, 1/4 c. water)
1 tablespoon butter
6 cups peaches (fresh or frozen, peeled, sliced)
1 pillsbury refrigerated pie crust
2 teaspoons cinnamon sugar

Steps:

  • Allow the pie crust to come to room temperature while preparing peaches.
  • Spray 8x8 casserole with butter flavored Pam and set aside.
  • Combine cornstarch, sugar/Splenda, salt in a small saucepan. Add cold liquid and stir to combine. Cook, stirring over medium-high heat until mixture begins to boil. Cook 2 more minutes to fully thicken. This will seem very thick, but when poured over peaches, it will thin while cooking.
  • Remove sauce from heat. Add 1 tablespoons butter; stir until melted.
  • Slice peeled peaches into a large bowl. Stir in sauce. Pour into casserole.
  • Unroll pie crust on a piece of cling-wrap. Cut into 9 long strips; discard round "ends." Create lattice crust by carefully overlapping strips; alternate folding back vertical strips while adding strips across the horizontal.
  • Sprinkle lattice top with cinnamon/sugar; dot with more butter if you like.
  • Bake 10 minutes at 400; Lower heat and continue baking at 350 for 45 minutes.
  • I like to time the baking of the cobbler so that it emerges from the oven with time to cool while eating & cleaning up from dinner. Add Bluebell Homemade Vanilla Ice Cream and enjoy!

Nutrition Facts : Calories 287.5, Fat 9.6, SaturatedFat 3.6, Cholesterol 5.1, Sodium 331, Carbohydrate 49.6, Fiber 3.2, Sugar 32, Protein 3.1

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

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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