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Peach Crisp With Toffee, Pecans & Amaretto

Peach Crisp With Toffee, Pecans & Amaretto created by 2Bleu

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

Ready In:
1hr
Serves:
Units:

ingredients

  • 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

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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RECIPE MADE WITH LOVE BY

@swissms
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@swissms
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"Adapted from Nick's Bar & Fish House, New Buffalo, Michigan (published in Bon Appetit, August 2010). Serve with vanilla ice cream."
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  1. 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.
    Reply
  2. 2Bleu
    Peach Crisp With Toffee, Pecans & Amaretto Created by 2Bleu
    Reply
  3. swissms
    Adapted from Nick's Bar & Fish House, New Buffalo, Michigan (published in Bon Appetit, August 2010). Serve with vanilla ice cream.
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