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La Belle Cuisine
Roasted Peaches with Amaretti Crumble
by Cindy Mushet
Bon Appetit August 2009
Bon Appetit - One Year Subscription
yield: 6 servings
"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. "
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 degrees F. Butter 11x7x 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.
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