Peach Amaretto Cobbler Crisp Recipes

PEACH AMARETTO COBBLER CRISP

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.

PEACH AND AMARETTI CRISP

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

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.

PEACH COBBLER CRISP

Steps:

• Mix sliced peaches with 1 cup of sugar and set aside.
• Preheat oven to 350º.
• Put butter in baking dish (about 2 quart) and set in oven to melt butter.
• Make a batter of remaining 1/2 cup sugar, flour, baking powder, salt and milk.
• Pour this mixture over melted butter, but do not stir.
• Put the sugared peaches on top of the batter.
• Do not stir.
• Bake in 350° oven for about 1 hour.

PEACH CRISP WITH TOFFEE, PECANS & AMARETTO

Steps:

• In large bowl, combine peaches, sugar, amaretto, orange juice, orange zest, and lemon zest. Toss to coat. Let stand at room temperature 30 minutes, tossing occasionally.
• Preheat oven to 350°F
• Place toffee bits, pecans, flour, and butter in a food processor. Using on/off turns, process topping until moist clumps form.
• Divide peach mixture among six 1 1/4-cup ramekins. Place ramekins on baking sheet. Sprinkle topping over peaches in ramekins, dividing equally.
• Bake crisps until juices bubble thickly and topping is crisp, about 1 hour.
• Cool slightly. Serve with vanilla ice cream.

PEACH-AMARETTI CRISP

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.

CRISP PEACH COBBLER

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.

AMARETTO PEACH COBBLER

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!