Peach Crisp With Toffee, Pecans & Amaretto

Recipe by swissms

Adapted from Nick's Bar & Fish House, New Buffalo, Michigan (published in Bon Appetit, August 2010). Serve with vanilla ice cream.

Top Review by 2Bleu

This was very good. I made a half recipe as directed. Some minor changes I would make would be to use brown sugar next time, and drain the peaches prior to putting them into ramekins as there was a lot of juice at the bottom. But overall a great recipe for your sweet tooth. Thanks for sharing the recipe.

Ingredients Nutrition

  • 6 large peaches, peeled, halved, pitted, each half cut into 6 wedges (about 3 1/2 pounds)
  • 14 cup sugar
  • 14 cup Amaretto
  • 2 tablespoons orange juice
  • 1 12 teaspoons freshly grated orange zest
  • 1 teaspoon freshly grated lemon zest
  • 1 cup toffee pieces (such as Skor)
  • 12 cup chopped pecans
  • 6 tablespoons all-purpose flour
  • 4 12 tablespoons chilled butter, cut into 1/2-inch cubes


  1. In large bowl, combine peaches, sugar, amaretto, orange juice, orange zest, and lemon zest. Toss to coat. Let stand at room temperature 30 minutes, tossing occasionally.
  2. Preheat oven to 350°F
  3. Place toffee bits, pecans, flour, and butter in a food processor. Using on/off turns, process topping until moist clumps form.
  4. Divide peach mixture among six 1 1/4-cup ramekins. Place ramekins on baking sheet. Sprinkle topping over peaches in ramekins, dividing equally.
  5. Bake crisps until juices bubble thickly and topping is crisp, about 1 hour.
  6. Cool slightly. Serve with vanilla ice cream.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a