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Bourbon Peach Crisp with Amaretti Crumb and cream
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5 from 3 votes

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.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: American, Worldwide
Servings: 4
Calories: 370kcal


For the Fruit Layer

  • 3 Peaches
  • 1 tbsp Butter
  • ½ tsp Ground cinnamon
  • ½ tsp Vanilla extract
  • 1 tbsp Bourbon
  • 2 tsp 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 tsp Ground cinnamon
  • 45 g/ 1 ½oz Amaretti cookies crunchy, not soft
  • 30 g/ 1 oz Jumbo oats
  • 1 tbsp Demerara sugar


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


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