-
1
Position an oven rack in the center of the oven and lay a sheet of aluminum foil on the rack below to catch drippings.
-
2
Preheat the oven to 375F.
-
3
Mix the peach slices with the granulated sugar, flour, and vanilla or almond extract.
-
4
Transfer the peaches to a shallow 2-quart baking dish.
-
5
In a food processor, pulse together the flour, the brown and granulated sugars, amaretti, and cinnamon until the amaretti are in very small bits.
-
6
Add the almonds and pulse until the nuts are in small pieces.
-
7
Add the pieces of butter and pulse until the butter is finely broken up.Continue to pulse until the topping no longer looks sandy and is just beginning to hold together.
-
8
Distribute the amaretti topping evenly over the peaches and bake the crisp for 40 to 50 minutes, until the edges are bubbling and a knife inserted into the center pierces the fruit easily.
-
9
Serve warm with a cold pitcher of heavy cream or with vanilla ice cream.
-
10
For a berry crisp, toss 6 to 8 cups mixed berries (quartered strawberries, raspberries, blackberries, and blueberries) with 1/3 cup sugar, 2tablespoons flour, and a squirt of lemon juice.
-
11
Cover with just enough topping to hide the fruit and freeze the rest.
