Peach-Amaretti Crisp - peaches

Method

• Preheat the oven to 375F (190C).
• To make the filling, peel, pit, and cut the peaches into 1/2-inch (1.5-cm) slices.
• In a large bowl, toss the peaches with the 2 tablespoons (30 g) granulated sugar, 1 tablespoon flour, and vanilla or almond extract.
• Transfer the peaches to a shallow 2-quart (2-liter) baking dish.
• Set aside.
• To make the topping, in a food processor fitted with the metal blade, pulse together the 3/4 cup (110 g) flour, 1/4 cup (50 g) granulated sugar, brown sugar, amaretti crumbs, cinnamon, and almonds until the almonds are in small bits but with chunks still visible.
• Add the chilled butter pieces and pulse until the topping no longer looks sandy and is just beginning to hold together.
• Distribute the topping evenly over the peaches.
• Bake until the filling is bubbling around the edges and a sharp paring knife inserted into the center of the cobbler meets no resistance, 40 to 50 minutes.
• Serve warm or at room temperature with Vanilla Ice Cream (page 143) or just a pour of fresh, cold cream.
• For a MIXED BERRY CRSIP, make the filling using 6 cups (1 3/4 pounds/795 g) mixed berries (raspberries, blackberries, blueberries, and quartered strawberries) with 1/3 cup (65 g) granulated sugar, 2 tablespoons (15 g) all-purpose flour, and 2 teaspoons kirsch or lemon juice.
• If using store-bought amaretti, which are usually tiny, youll need a few more than indicated in the recipe to make the right amount of crumbs.
• Have a sheet of aluminum foil on the lower rack of the oven during baking to catch any overflow of fruit juices.