Peach Crisp With Toffee, Pecans & Amaretto

Recipe by swissms
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 6
    large peaches, peeled, halved, pitted, each half cut into 6 wedges (about 3 1/2 pounds)
  • 14
    cup sugar
  • 14
  • 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
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DIRECTIONS

  • 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.
  • Preheat oven to 350°F
  • Place toffee bits, pecans, flour, and butter in a food processor. Using on/off turns, process topping until moist clumps form.
  • Divide peach mixture among six 1 1/4-cup ramekins. Place ramekins on baking sheet. Sprinkle topping over peaches in ramekins, dividing equally.
  • Bake crisps until juices bubble thickly and topping is crisp, about 1 hour.
  • Cool slightly. Serve with vanilla ice cream.
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