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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?

Boozy stone fruit crisps with Amaretto

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

Yields 4



  • 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

Whipped cream:

  • 1 cup heavy cream
  • 1/2 tablespoon superfine sugar
  • 1 tablespoon Amaretto liqueur


For crisps:

  1. Preheat oven to 350 degrees F.
  2. Remove pits from fruit and chop into large chunks. In a bowl, combine fruit, Amaretto and one-half cup brown sugar. Reserve.
  3. 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.
  4. 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.
  5. Place ramekins on a baking sheet and bake for 25-30 minutes, until fruit is bubbly and topping is browned.
  6. Serve warm with whipped cream or ice cream on top.

For whipped cream:

  1. Place heavy cream, sugar and Amaretto in the bowl of an stand mixer with whisk attachment.
  2. Whip cream until peaks form.

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