With such a strong almond-like flavor, it makes sense to think that authentic Italian amaretti cookies are made with almonds. But, in fact, it’s apricot kernels that give them their robust, nutlike bite. Whatever the source of their flavor, amaretti cookies have a remarkable affinity for stone fruits such as peaches. I often double (or triple) the recipe for this topping and freeze the leftover in a zippered plastic bag. That way, I have some on hand and can bake up a crisp at a moment’s notice.

　　

Ingredients

makes 8 servings

　　

Filling

8 medium peaches (about 3 pounds/1.5 kg)

　　2 tablespoons (30 g) granulated sugar

　　1 tablespoon all-purpose flour

　　1 teaspoon vanilla extract or 1/2 teaspoon almond extract

　　

Topping

3/4 cup (110 g) all-purpose flour

　　1/4 cup (50 g) granulated sugar

　　1/2 cup (120 g) packed light brown sugar

　　3/4 cup (90 g) crushed amaretti (about 16 cookies; page 215)

　　1 teaspoon ground cinnamon

　　1/2 cup (65 g) almonds, toasted

　　1/2 cup (4 ounces/115 g) unsalted butter, cut into 1/2-inch (1.5-cm) pieces and chilled

　　

Step 1

Preheat the oven to 375°F (190°C).

　　

Step 2

To make the filling, peel, pit, and cut the peaches into 1/2-inch (1.5-cm) slices. In a large bowl, toss the peaches with the 2 tablespoons (30 g) granulated sugar, 1 tablespoon flour, and vanilla or almond extract. Transfer the peaches to a shallow 2-quart (2-liter) baking dish. Set aside.

　　

Step 3

To make the topping, in a food processor fitted with the metal blade, pulse together the 3/4 cup (110 g) flour, 1/4 cup (50 g) granulated sugar, brown sugar, amaretti crumbs, cinnamon, and almonds until the almonds are in small bits but with chunks still visible. Add the chilled butter pieces and pulse until the topping no longer looks sandy and is just beginning to hold together.

　　

Step 4

Distribute the topping evenly over the peaches. Bake until the filling is bubbling around the edges and a sharp paring knife inserted into the center of the cobbler meets no resistance, 40 to 50 minutes.

　　

Serving

Step 5

Serve warm or at room temperature with Vanilla Ice Cream (page 143) or just a pour of fresh, cold cream.

　　

Variation

Step 6

For a MIXED BERRY CRSIP, make the filling using 6 cups (1 3/4 pounds/795 g) mixed berries (raspberries, blackberries, blueberries, and quartered strawberries) with 1/3 cup (65 g) granulated sugar, 2 tablespoons (15 g) all-purpose flour, and 2 teaspoons kirsch or lemon juice.

　　

tips

Step 7

If using store-bought amaretti, which are usually tiny, you’ll need a few more than indicated in the recipe to make the right amount of crumbs.

　　

Step 8

Have a sheet of aluminum foil on the lower rack of the oven during baking to catch any overflow of fruit juices.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.