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
- 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
- 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
- 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.
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.
Pour fruit mixture into buttered baking dish. Cover with topping.
Bake uncovered @ 350 degrees F for approximately 45 minutes until peaches are tender and topping is browned.
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.