Ingredients for Peach Crisp With Toffee Pecans Amaretto
- 6 cups peeled and sliced fresh peaches
- ¾ cup granulated sugar
- ¼ cup amaretto
- ¼ cup orange juice
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- Toffee Pieces
- ½ cup pecan halves
- All Purpose Flour
- 6 tablespoons (3 ounces) cold unsalted butter, cut into cubes
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How to Make Peach Crisp With Toffee Pecans Amaretto
- Preheat oven to 350°F (175°C).
- In a large bowl, gently combine 6 cups peeled and sliced fresh peaches, ¾ cup granulated sugar, ¼ cup amaretto, ¼ cup orange juice, 1 tablespoon orange zest, and 1 tablespoon lemon zest.
- Toss to coat evenly and let stand at room temperature for 30 minutes, tossing occasionally.
- While the peaches macerate, prepare the crumble topping. In a food processor, combine ½ cup toffee bits, ½ cup pecan halves, ¼ cup all-purpose flour, and 6 tablespoons (3 ounces) cold unsalted butter, cut into cubes.
- Pulse using on/off turns until the mixture resembles coarse crumbs with some moist clumps.
- Divide the peach mixture evenly among six 1 ¼-cup ramekins.
- Place the ramekins on a baking sheet.
- Sprinkle the crumble topping evenly over the peaches in each ramekin.
- Bake for 50-60 minutes, or until the peaches are bubbling and the topping is golden brown and crisp.
- Let the crisps cool slightly before serving.
- Serve warm with a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
95g
Fat
30g
Carbs
10g
