Roasted peaches and amaretti crumble

Roasted peaches and amaretti crumble

What a joy to have beautiful ripe and juicy peaches. To bite into it is to devour the summer to the fullest.
I also really like to cook them. In a pie, candied, or as an accompaniment to a cheesecake, there are a thousand and one ways to treat yourself. Again, I wanted simplicity. Just baked, and accompanied by a little crumble, this recipe will only take you a few minutes to prepare. And it’s a delight in every bite. For maximum indulgence, I slipped amaretti biscuits into my crumble. Yum!

Of course, these peaches will have to be served with a nice dollop of fresh cream, or why not, with a scoop of ice cream.

Roasted peaches and amaretti crumble:

50g amaretti
40g whole almonds
60g butter
30g brown sugar
1 tbsp amaretto
8 yellow peaches
1 tbsp of honey
10g butter

Preheat the oven to 180°C.

In a blender, put the cookies, almonds, butter cut into pieces and brown sugar. Mix lightly.
Add the liqueur and give again a small stroke of the blender.

Spread on a baking sheet, and cook for about 12 minutes. Mix halfway through cooking.

Cut the peaches in half and remove the core.
Arrange them in a dish and pour the honey over them.
Spread the butter in pieces on top.

Cook for about 20 minutes.

Remove from the oven, spread the crumble over the peaches.
Enjoy warm.

Roasted peaches and amaretti crumble

To finish: the amaretto is not essential. It can be replaced by another alcohol, and even possibly by a small trickle of water.

Out of habit, I always cook my crumble apart from the fruit. It is more crunchy and above all, there is always a little left over, which can be used, for example, to accompany a scoop of ice cream.

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