Peach, Apricot, an Amaretti Crisp

I don’t do desserts, unless I’m in the mood, or a client orders it. I can do it, but I’d rather not. Baking is too much of a science, and science was never one of my favorite subjects. I have a free hand when it comes to cooking, I don’t have the patience to measure everything. When I find nice desserts like this one, that won’t blow up if I put a little bit of this or that in it, I can work with those. Desserts with fruit and crisp, crumb, and cobbler are my favorite! Goes wonderfully with some vanilla ice cream on top! Make sure you let us know how you like it! Enjoy!

Yields 6 servings

1 tbsp Cornstarch
1 tbsp Lemon Juice
½ tsp Almond extract
1½ lbs Peaches (or nectarines), peeled and cut into ½ inch slices
1 ½ lbs Apricots, peeled and cut into ½ inch slices
½ c Flour
1 c firmly packed Brown Sugar
¾ cup crushed amaretti cookies (about 16 cookies)
1 tsp ground cinnamon
½ tsp grated nutmeg
1/8 tsp salt
6 tbsp cold butter
Vanilla ice cream or heavy cream (optional) I highly recommend it!!!!))

1. Preheat oven 375ºF
2. Whisk cornstarch, lemon juice and almond extract together.
3. Spread sliced peaches and apricots in a lightly buttered 2 ½ -to-3-quart baking dish. Top fruit with the cornstarch mixture.
4. In a bowl, stir together flour, brown sugar, amaretti, cinnamon, nutmeg, salt and butter with a pastry blender or your fingertips until the mixture forms small clumps. Spread evenly over the peaches and apricots.
5. Bake in the middle of the oven until the topping is golden and the fruit is tender, 35-40 minutes. Let cool slightly.
6. Serve warm with ice cream or a cool pitcher of heavy cream.

Sincerely, Saundra D. Jones, CC
Chef/Owner Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".