Blueberry Peach Crisp with Amaretto Cream

crisp-top

This recipe is adapted from one on Food Network by Giada De Laurentiis.  I used peaches rather than nectarines, as she did, because I had some gorgeous Georgia peaches from the local farm market (Blooms ‘n Berries – Loveland – near Cincinnati).  I also cut the recipe to fit it into a 9×9 pan and added a cream cheese/whipped topping/amaretto topping.  Click here for Giada’s original recipe.

BLUEBERRY PEACH CRISP WITH AMARETTO CREAM

Topping

  • ½ cup amaretti cookies
  • ½ cup all-purpose flour
  • 3 Tblsp. packed light brown sugr
  • 3 Tblsp. granulated sugar
  • ¼ cup butter
  • ½ cup sliced almonds

Filling

  • 2 Tblsp. granulated sugar
  • 2 Tblsp. all-purpose flour
  • 3 large peaches, peeled and sliced (3 cups)
  • 1 cup fresh blueberries
  • 3 Tblsp. Amaretto liqueur

Topping

  • 3 oz. cream cheese, softened
  • 2 cups frozen whipped topping, thawed (Cool Whip)
  • 1 Tblsp. Amaretto liqueur

Preheat oven to 350 degrees F
Butter a 9×9 baking pan

To Make the Topping
Place ½ cup of amaretti cookies in a plastic bag and roll over it with a rolling pin to crush the cookies.

crumbs

In a medium bowl, mix together the flour, brown sugar, granulated sugar, and amaretti cookie crumbs.  With your fingertips, rub in the butter until moist clumps form.  Add almonds.  Set aside.

butter

To make the filling
In a large bowl, place sugar and flour – mix together to blend.  Add prepared peaches and blueberries, stir to coat with flour.  Stir in Amaretto.
fruit

Pour fruit mixture into buttered baking dish.  Cover with topping.

inpan

Bake uncovered @ 350 degrees F for approximately 45 minutes until peaches are tender and topping is browned.

Place on a rack to cool.
baked

To make the Amaretto Cream
Place softened cream cheese, thawed frozen topping and Amaretto in a medium bowl – whisk to blend.  Makes about 2-½ cups.  Refrigerate until ready to use.
amaretto topping

Cut crisp into six servings and place on dessert plates.  Top with a serving of  Amaretto Cream.  Good warm, room temperature or cold.

You’ll probably have some topping leftover – it’s delicious on Jello, pound cake, pudding, etc.

6 servings 

crisp-bott

Published by

quilt32

Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

13 thoughts on “Blueberry Peach Crisp with Amaretto Cream”

  1. What an interesting combination you made! I would never have thought of it. I made apple/raspberry crisp today, but there’s nothing fancy in it. =)

  2. Lillian, that looks positively scrumptious! I have some blueberries from my Dad’s-now Sister’s bushes & I just bought peaches today.
    That Amaretto cream to top it off with is pure decadence…I can’t wait to try it!!
    I have everything in the house to make this….thanks!!

  3. As my granddaughter says: Oh Em Gee! I am drooling! Peaches + blueberries + almonds -> crisp = heaven! Have sent the link to your blog to my sister who also loves stuff like this. And hey! I have a three day weekend coming up… I can so see this recipe happening… thanks for sharing!

  4. I keep drooling over this post.

    Lillian, I have enjoyed your blog ever since first reading a few years back. You have brightened my world in so many ways. You are so creative. I don’t normally accept blog awards but I did this time and nominated yours-no obligation. Continue to share your life with the rest of us and brighten our world each time. Thank you! Take care! – Amy 😀

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