PEACH-AMARETTI BRUSCHETTA
Steps:
- Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
- Spread softened butter on the toast rounds. Top with peach preserves and crushed amaretti cookies.
AMARETTI STUFFED PEACHES
Provided by Food Network
Yield 16 servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 350 degrees. Melt 2 Tbsp. butter and pour into a 13 x 19 inch glass or ceramic baking dish. Pulse 3/4 cup crumbled amoretti in a food processor until finely chopped, then add flour, sugar, salt, and remaining 2 Tbsp. butter. Blend until butter is incorporated, then add egg and blend until smooth.
- Scoop out just enough peach pulp from center of each peach half with a melon ball cutter or small spoon to create a 1" deep cavity. Arrange peaches, cut sides up, in baking dish, then brush skins with melted butter from dish. Divide amaretti mixture among cavities, then sprinkle remaining 1/4 cup crumbled amoretti over filling. Bake until filling is puffed and crisp, 40 to 50 minutes. Serve warm or at room temp.
- Wisk mascarpone with a few tablespoons of milk until it reaches a consistency suitable to dollop on peaches. Spoon on 1 Tbsp. per peach.
PEACH AND AMARETTI CRISP
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
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.
ITALIAN STYLE AMARETTO-PEACH CRISP
Peach crisp goes to Italy. This is so good! Frozen peaches work well in this, so keep this in mind in the dead of winter, when you need to be reminded of summer. For a lovely variation, try using pitted sweet cherries (fresh or frozen) in combination with the peaches or by themselves. Recipe from Mollie Katzen.
Provided by BecR2400
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Arrange the peach slices in an 8x8-inch pan or a gratin dish. (NOTE: If you are using frozen peaches, you don't need to defrost them first, but you do need to separate them.) Sprinkle with lemon zest, lemon juice, and Amaretto, if desired.
- Place the amaretti in a food processor and grind into crumbs with a few short bursts. Add the almonds during the last burst or two, so they get broken up but not finely ground. Stir in the optional sugar, if desired. (If you are in need of a little exercise, you can bypass the food processor. Put the cookies in a plastic bag and whack them mercilessly with a rolling pin. Add the almonds and optional sugar, and shake well.)(NOTE: I skip this step. Instead, I just add the cookies to the butter mixture (the cookies will soften in the melted butter/liquids). Mix and crush with a wooden spoon).
- Transfer the cookie mixture to a bowl, pour in the melted butter, and mix with a fork until well combined. Sprinkle the topping over the peaches, patting it into place.
- Bake for 25 minutes, or until golden. Serve warm, at room temperature, or cold, plain or `a la mode.
CRUNCHY AMARETTO PEACH COBBLER
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
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.
PEACH AMARETTO COBBLER CRISP
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
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
MOM'S PEACH CRISP
My mom and I would often make this yummy and easy peach crisp using her home-canned peaches when I was little.
Provided by Stephanie
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange peaches evenly in an 8x8-inch baking dish.
- Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
- Bake in the preheated oven until topping is lightly browned, about 30 minutes.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 30.5 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 161.6 mg, Sugar 17.4 g
AMARETTI CRISPS
To achieve the most volume, whisk egg whites in a metal bowl set over a pot of simmering water until just warm to the touch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 55m
Yield Makes 20
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and toast in oven until lightly browned and fragrant, 7 to 9 minutes. Remove from oven; let cool.
- Combine almonds and sugar in the bowl of a food processor fitted with the metal blade, and grind to a fine powder. Transfer to a medium bowl. In a separate bowl, beat egg whites until stiff peaks form. Fold egg whites into almond mixture; fold in almond extract.
- Line a baking sheet with parchment paper. Transfer almond mixture to a pastry bag fitted with a 1/2-inch plain tip. Pipe twenty 2-inch rings onto prepared sheet, about 1 inch apart. Bake until golden brown and firm to the touch, about 25 minutes. Remove from oven, and immediately transfer to a wire rack to cool completely.
PEACH AMARETTI MESS
While the traditional English version of "Eton mess" is a mixture of strawberries, meringue and cream, this Italian version uses peaches, chocolate and amaretti cookies.
Provided by Cheri Liefeld
Categories Dessert
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- In large bowl, beat whipping cream with electric mixer on high speed. As cream begins to thicken, beat in granulated sugar and cocoa. Refrigerate until ready to serve.
- In 10- or 12-inch skillet, cook peaches, brown sugar and lemon juice over medium heat. As sugar melts to form sauce, stir in schnapps. Cook until peaches are softened.
- In individual dessert dishes, layer whipped cream, crushed cookies and peaches. Repeat layers. Garnish each with whipped cream, crushed cookies and 1 whole cookie. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
MINI PEAR-AND-CRANBERRY AMARETTI CRISPS
Sliced almonds and store-bought amaretti-cookies made from almond flour and egg whites-double the nutty flavor of these crisps, which each serve one or two people. Silky pears bring the sweetness, and cranberries keep things interesting with their mouth-puckering punch. A scoop of vanilla ice cream melting into the crags is, of course, a welcome addition.
Provided by Lauryn Tyrell
Categories Dessert & Treats Recipes
Time 1h10m
Yield Serves 2 to 4
Number Of Ingredients 13
Steps:
- For the Topping: Using your hands, mix together almonds, cookies, butter, brown sugar, and salt until butter is evenly distributed and mixture is crumbly. Refrigerate until cold, about 30 minutes.
- For the Crisp: Preheat oven to 375°F. In a bowl, mix together pears, cranberries, granulated sugar, cinnamon, salt, and lemon juice. Stir in cornstarch to combine. Transfer to a mini pie dish (about 6 to 7 inches across top) or 2 individual gratin dishes (about 2 cups each).
- Bake until juices reduce and mixture is beginning to bubble, about 15 minutes. Sprinkle evenly with amaretti mixture and continue to bake until topping is browned and crisp and mixture is bubbling in center, about 15 minutes more. Let cool 10 minutes, then serve warm with ice cream or crème fraîche.
AMARETTI APPLE CRISP
Provided by Barbara Kafka
Categories easy, quick, dessert
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place apples in an 8-by-8-by-2-inch glass or ceramic baking dish. Add 3 tablespoons of the lemon juice, and toss to combine.
- Place the cornstarch in a very small bowl. Stir in 1 tablespoon of the lemon juice. Stir in remaining 2 teaspoons lemon juice, 2 tablespoons of the brown sugar and the almond extract, nutmeg and cloves.
- Add the cornstarch mixture and almonds to the apples, and toss to combine. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 7 minutes, stirring once. Then prick the plastic to release steam.
- Remove from the oven, uncover and set aside. Preheat the broiler.
- Place the butter in a 1-cup glass measure. Cook, uncovered, for 1 minute, then remove from the oven.
- Place the butter, amaretti and remaining brown sugar in a food processor. Process until finely chopped. Sprinkle over the apples, and brown under broiler for about 3 minutes.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 10 grams, Carbohydrate 39 grams, Fat 15 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 62 milligrams, Sugar 23 grams, TransFat 0 grams
PEACH-AMARETTI CRISP
With such a strong almond-like flavor, it makes sense to think that authentic Italian amaretti cookies are made with almonds. But, in fact, it's apricot kernels that give them their robust, nutlike bite. Whatever the source of their flavor, amaretti cookies have a remarkable affinity for stone fruits such as peaches. I often double (or triple) the recipe for this topping and freeze the leftover in a zippered plastic bag. That way, I have some on hand and can bake up a crisp at a moment's notice.
Yield makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F (190°C).
- To make the filling, peel, pit, and cut the peaches into 1/2-inch (1.5-cm) slices. In a large bowl, toss the peaches with the 2 tablespoons (30 g) granulated sugar, 1 tablespoon flour, and vanilla or almond extract. Transfer the peaches to a shallow 2-quart (2-liter) baking dish. Set aside.
- To make the topping, in a food processor fitted with the metal blade, pulse together the 3/4 cup (110 g) flour, 1/4 cup (50 g) granulated sugar, brown sugar, amaretti crumbs, cinnamon, and almonds until the almonds are in small bits but with chunks still visible. Add the chilled butter pieces and pulse until the topping no longer looks sandy and is just beginning to hold together.
- Distribute the topping evenly over the peaches. Bake until the filling is bubbling around the edges and a sharp paring knife inserted into the center of the cobbler meets no resistance, 40 to 50 minutes.
- Serve warm or at room temperature with Vanilla Ice Cream (page 143) or just a pour of fresh, cold cream.
- For a MIXED BERRY CRSIP, make the filling using 6 cups (1 3/4 pounds/795 g) mixed berries (raspberries, blackberries, blueberries, and quartered strawberries) with 1/3 cup (65 g) granulated sugar, 2 tablespoons (15 g) all-purpose flour, and 2 teaspoons kirsch or lemon juice.
- If using store-bought amaretti, which are usually tiny, you'll need a few more than indicated in the recipe to make the right amount of crumbs.
- Have a sheet of aluminum foil on the lower rack of the oven during baking to catch any overflow of fruit juices.
More about "peach amaretti crisp recipes"
PEACH AMARETTI CRISP - A FAMILY FEAST®
From afamilyfeast.com
5/5 (1)Total Time 1 hrCategory DessertCalories 446 per serving
PEACH AND AMARETTI TRIFLE, SUMMER RECIPE | LIGHT & YUMMY
From lightyummy.com
PEACH CRISP W/ ALMONDS {EASY + YUMMY} | TWO PEAS & THEIR POD
From twopeasandtheirpod.com
ROASTED PEACHES WITH AMARETTI CRISP - PASTRIES LIKE A PRO
From pastrieslikeapro.com
BAKED PEACHES WITH CRUSHED AMARETTI RECIPE - BBC FOOD
From bbc.co.uk
EASY PEACH CRISP WITH CANNED PEACHES - PRACTICALLY HOMEMADE
From practicallyhomemade.com
PEACH ICE CREAM PIE WITH AMARETTI COOKIE CRUST RECIPE - BON …
From bonappetit.com
EASY PEACH CRISP RECIPE (CRISPY & JUICY) - MOMSDISH
From momsdish.com
BOURBON PEACH CRISP WITH AMARETTI - LITTLE SUGAR SNAPS
From littlesugarsnaps.com
PEACH & AMARETTI CRISP RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PEACH AMARETTI CRUMBLE - CLOSET COOKING
From closetcooking.com
PEACH AND AMARETTI CRISP RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PEACH AMARETTI CRISP | FLOURTRADER | FUN DESSERTS, EAT A PEACH, FOOD
From pinterest.com.au
THE BEST EASY PEACH COBBLER - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
PEACH AMARETTI CRISP - A FAMILY FEAST®
From pinterest.com
THE BEST, CRISPIEST PEACH CRISP | CHEW OUT LOUD
From chewoutloud.com
CRISPY AMARETTI BISCUITS RECIPE (ITALIAN ALMOND COOKIES)
From stefaniaskitchenette.com
PEACH & AMARETTI CRISP
From pinterest.com
LUSCIOUS PEACH AMARETTI PIE RECIPE - GREAT EIGHT FRIENDS
From greateightfriends.com
CHERRY AMARETTO PEACH CRISP RECIPE - GARLIC & ZEST
From garlicandzest.com
PEACH-AMARETTI CRISP - PLAIN.RECIPES
From plain.recipes
PEACH AND AMARETTI COOKIE PIE RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
ITALIAN AMARETTI PEACHES - EATS BY THE BEACH
From eatsbythebeach.com
PEAR CRISP WITH AMARETTI TOPPING RECIPE | MYRECIPES
From myrecipes.com
ROASTED PEACHES WITH AMARETTI CRUMBLE RECIPE | BON APPéTIT
From bonappetit.com
AMARETTI-CRUSTED PEACHES RECIPE | MYRECIPES
From myrecipes.com
PEACH AND AMARETTI PIE RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
PEACH CRISP RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
FRESH PEACH AND AMARETTI CAKE - COOKING WITH NONNA
From cookingwithnonna.com
ROASTED PEACHES WITH RASPBERRY AMARETTI CRUMBS RECIPE | HOUSE
From houseandgarden.co.uk
PEACH AND CHERRY AMARETTO CRISP - BAKED BROILED AND BASTED
From bakedbroiledandbasted.com
A CLASSIC PEACH CRISP RECIPE GETS A SWEET UPGRADE THANKS TO THE ...
From pinterest.jp
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love