A couple of weeks ago my Mom and I drove out to Michigan to join in on the Relay For Life walk. My Mom’s side of the family all lives in Michigan and most of them were at the relay as well. While we were there, my Aunt Kathy and Aunt Kelly, who both have lots of land and huge gardens, gave us tons of loot from their gardens to take home: cabbage, tomatoes, peaches and garlic.
It seemed like so much peaches that we didn’t know what to do. How would we finish all of them!? Luckily Aunt Kelly gave us directions for freezing peaches and my mom froze several bags. I have now used 2 bags of frozen peaches to make 2 peach crisps…2 peach crisps in 2 days time!
I had never had peach crisp before…but it is soooooooooo delicious. Really though…what’s not to like…fruit topped with a brown sugary crumble and topped with ice cream and caramel sauce. It was basically to die for. I changed up Aunt Kathy’s recipe just a tiny bit…mostly because I thought it would be fun to add alcohol. She told me that you can use other fruits too, I’m going to try apple next! Thanks for the recipe, Aunt Kathy!
Peach and Amaretto Crisp
- 4-5 cup peaches (we used peaches that we froze and drained)
- 2/3 cup sugar
- 1/2 cup flour
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 tbsp amaretto
For the Crumble
- 1 cup quick-cook oats
- 1 cup brown sugar, loosely packed
- 1 cup flour
- 1 stick butter, melted
- vanilla bean ice cream
- warm caramel sauce (we used TJ’s Fleur De Sel Caramel Sauce)
- Preheat your oven to 375 degrees F. Spray a cast iron skillet lightly with cooking spray and set aside.
- In a large bowl, combine peaches, white sugar, flour, salt, cinnamon and amaretto. Pour the mixture into the cast iron skillet and spread evenly.
- In another large bowl, stir together melted butter, brown sugar, flour, and oats until the mixture becomes a crumble.
- Pour the crumble all over the top of the peaches and pop in the oven for 35 minutes.
- Serve warm with ice cream and a drizzle of warm caramel sauce, if desired.
- In a large saucepan, bring water to a boil. While you’re waiting for the water to boil, grab a large bowl and fill it halfway with ice and some cold water. Set aside.
- Add peaches to boiling water and blanch them, 30 seconds or so. Remove from water, drain and immediately place in ice bath to stop the cooking process.
- Once cold, drain the water, peel and slice the peaches and combine with 1/4 cup sugar and the juice of half a lemon. Freeze the peaches using large Ziploc bags.