Boozy stone fruit crisp recipe
Any dessert is better with a little booze! You can amp up the flavor of a standard stone fruit crisp by adding liqueur. While you're at it, why not add a little to the homemade whipped cream, too?
Summery stone fruits are starting to pop up at the markets and, even if it is a little early, a crisp is the perfect dessert to use slightly underripe fruit. Peaches, nectarines, apricots and plums sweeten up nicely when baked with a sugary crisp topping, not the mention all that Amaretto!
Boozy stone fruit crisps with Amaretto
- 3 peaches
- 2 plums or pluots
- 2 ounces Amaretto liqueur
- 1/2 cup plus 1/3 cup brown sugar, divided use
- 1/3 cup old-fashioned oats
- 1/3 cup flour
- 1/3 cup slivered almonds, roughly chopped
- 3 tablespoons unsalted butter, cut into cubes
- 1 cup heavy cream
- 1/2 tablespoon superfine sugar
- 1 tablespoon Amaretto liqueur
- Preheat oven to 350 degrees F.
- Remove pits from fruit and chop into large chunks. In a bowl, combine fruit, Amaretto and one-half cup brown sugar. Reserve.
- In another bowl, combine one-third cup brown sugar, oats, flour, almonds and butter. Using a pastry cutter or your hands, mix until butter is well combined and mixture is crumbly.
- Divide fruit into four (5-inch) ramekins. Pour about one tablespoon of the liquid remaining in the bowl into each ramekin and discard the rest. Press the topping over the fruit mixture.
- Place ramekins on a baking sheet and bake for 25-30 minutes, until fruit is bubbly and topping is browned.
- Serve warm with whipped cream or ice cream on top.
For whipped cream:
- Place heavy cream, sugar and Amaretto in the bowl of an stand mixer with whisk attachment.
- Whip cream until peaks form.