This Peach and Cherry Amaretto Crisp just screams summer and is a must try while the fresh peaches are still around. I walked in my local super market few days ago and the intoxicating aroma of the ripe white peaches were yelling my name. “Debbie ..PICK ME PICK ME!!”, and I did . I had cherries left from my Cherry Chia Smoothie and I couldn’t let those babies go to waste. This little bit of yumminess was then born. The amaretto with the peach and cherries is a great compliment . I used Disaronno but brace yourself, a cheaper amaretto could be used as a replacement in this case. You will rarely hear me say that about alcohol, I only use the good stuff if I am drinking it LOL. My rule of thumb when buying alcohol is eye level and up at the liquor store. Trust me on this one (wink wink) LOL
When I was growing up we only had dessert on sunday nights, my mom called it a sunday night treat. It’s not that we were skipping dessert for health reasons. I am from southern louisiana and grew up in the late 70 to the 80’s , we ate everything fried and coated in sugar. On occasions even our desserts were fried and dipped in sugar. Looking back I think my mom only baked on sunday because that was the only day she had the free time. We didn’t have the over abundance of boxed desserts we have now.
I think a good crisp recipe should be in everyone’s recipe box. They are much easier to make than a pie or cobbler and a great way to utilize fresh fruit of the season. This recipe is very easy , mix together all the topping ingredients and set aside. The filling is where the magic is so mix it gently not to bruise the peaches or break the cherries. Pour the filling into a two quart baking dish and sprinkle the topping evenly over the top. Bake in a preheated oven at 350 degrees for 30 minutes or until golden brown and bubbly. Let cool for about 30 minutes and serve with ice cream or whipped cream.