Roasted Peaches with Amaretti Crumble

Roasted Peaches with Amaretti Crumble Bon Appétit | August 2009

by Cindy Mushet

Roasted Peaches with Amaretti Crumble
(photo by: Nigel Cox)

This rustic take on a peach crumble couldn't be easier: Halved peaches are topped with a quick mixture that includes amaretti, almonds, butter, flour, and sugar. The crunchy topping is a nice contrast to the warm, tender peaches.

Yield: 6 servings
5 amaretti cookies (Italian macaroons; about 3/4 ounce total)*
3 tablespoons whole natural almonds
2 tablespoons unbleached all purpose flour
1 1/2 tablespoons sugar
3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
3 firm but ripe large peaches, rinsed, wiped clean of fuzz, halved, pitted
Vanilla ice cream

Preheat oven to 350°F. Butter 11 x 7 x 2- inch glass baking dish. Combine cookies, almonds, flour, and sugar in processor. Using on/off turns, process until cookies and almonds are coarsely chopped. Add 3 tablespoons chilled butter to processor. Using on/off turns, process topping mixture until moist clumps form.

Place peach halves, cut side up, in prepared dish. Spread topping over surface of each peach half (about 1 generous tablespoon for each), pressing lightly to adhere and leaving 1/4-inch plain border.

Bake peaches until tender when pierced with knife and topping is golden brown, about 35 minutes. Cool slightly. Transfer 1 warm roasted peach half to each of 6 plates. Serve with scoop of vanilla ice cream alongside.