Bourbon Peach Crisp with Amaretti
This Bourbon Peach Crisp is a deliciously luxurious rendition of a classic pudding. This peach crumble with an amaretti crumb is easy to make and it is the perfect summertime pudding.
Servings: 4
Calories: 370kcal
Ingredients
For the Fruit Layer
- 3 Peaches
- 1 tablespoon Butter
- ½ teaspoon Ground cinnamon
- ½ teaspoon Vanilla extract
- 1 tablespoon Bourbon
- 2 teaspoon Demerara sugar
For the Crumb Topping
- 90 g/ 3 oz Plain (all-purpose) flour
- 45 g/ 1 ½oz Butter (unsalted)
- 30 g/ 1 oz White sugar
- 1 teaspoon Ground cinnamon
- 45 g/ 1 ½oz Amaretti cookies crunchy, not soft
- 30 g/ 1 oz Jumbo oats
- 1 tablespoon Demerara sugar
Instructions
Prepare the Fruit Layer
- Preheat the oven to 180C/ 350F GM 4
- Chop the peaches in half and remove the stone. Chop some in half again and quarter a few more
- Put the butter into a medium-sized pan and melt
- Stir in the cinnamon and vanilla extract then toss the peaches into the liquid
- Pile the peaches into a deep-sided skillet or baking dish approx 20cm in diameter. Drizzle any remaining butter and the bourbon over the peaches and sprinkle the demerara sugar over the top
- Bake for 15 minutes
Make the Topping
- Put the flour and white sugar into a medium-sized bowl and rub in the flour until it starts to clump together
- Crush the Amaretti cookies in your hands until reduced to coarse crumbs, drop into the bowl
- Add the oats, cinnamon and demerara sugar. Stir through and then use to top the roasted peaches
- Bake for 20-25 minutes until the top is beginning to brown. Let sit for 10 minutes before serving with cream, clotted cream or ice cream
Nutrition
Calories: 370kcal | Carbohydrates: 56g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 138mg | Potassium: 265mg | Fiber: 4g | Sugar: 31g | Vitamin A: 737IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 2mg
