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