Peach Amaretto crumbles make the most of the peaches you stashed in your freezer at the beginning of the season. Paired with that sweet liqueur, they’re completely irresistible.
Crisps and crumbles are my favorite way to use up fruit that’s ripening quicker than I can eat it. This gluten-free strawberry rhubarb crumble, for example, uses four cups of fruit. I love to bring it to get-togethers where I’ll have some help eating it up!
One thing I don’t like about fruit desserts is the leftovers. There are only two of us, so if I make a 9x13 pan of dessert, it takes us days to eat all the leftovers. And eating the same dessert day after day gets boring after a while.
So in today’s peach amaretto crumble recipe, you only get two servings. One for you and one for your spouse, friend or for you to enjoy tomorrow!
I have a bottle of amaretto that I use specifically for stone fruit desserts. I just love apricots, peaches, and cherries together with amaretto like in this New York cheesecake recipe with peaches and amaretto. It’s such a wonderful combination.
If you don’t have or want to use amaretto, you can use water or water and more vanilla in its place. Or another type of alcohol would work! I’m thinking whiskey would be great, like in this bourbon peach gallette.
Perhaps this is obvious to everyone else, but be sure to use peaches that actually taste good. The first time I made these peach crumbles, I thought I could get away with using some terrible peaches that never ripened and were just tasteless. The result was awful. Even the amaretto and sugar couldn’t save those peaches!
As long as you use decent tasting fruit, you really can’t go wrong with this recipe!