Name: Peach and Amaretti Crisp
Yield: 8 servings
Ingredients: 8 peaches (about 3 pounds), peeled and cut into 1/4-inch slices (8 cups); 2 tablespoons granulated sugar; 1 tablespoon flour; 1 teaspoon vanilla extract or 1/2 teaspoon almond extract; 3/4 cup flour; 1/2 cup firmly packed light brown sugar; 1/4 cup granulated sugar; 3/4 cup crushed amaretti cookies (about 16 cookies); 1 teaspoon ground cinnamon; 1/2 cup almonds, toasted; 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled

I once heard that the heir to an amaretti factory fortune was kidnapped for ransom. In my imagination I pictured him leaving a trail of amaretti crumbs in the forest to lead the authorities to his rescue. I can't guarantee that this strategy will work if you're kidnapped, but if you leave a trail of crumbs that leads to this crisp, you can be certain a crisp search-and-rescue party will follow.

Note:

The amaretti topping can be made ahead and refrigerated in a sealed plastic bag for up to 1 week, or frozen for up to 6 months. I like to keep a batch on hand, frozen and ready for a last-minute dessert.

Recipe notes

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