The peach and raspberry crostata was such a success, and I had some leftover peaches and raspberries so I thought I would also try a crisp or crumble with the same ingredients. We’re big fans of crisps and crumbles (I’m not sure exactly what the technical difference is?), and I’ve posted previously on a strawberry rhubarb crisp.
I made a small one, enough for 2 people, but you could definitely double or triple the recipe and it would be easy.
Raspberry and Peach Crisp
1 peach, sliced
1/2 pint raspberries
1 tablespoon honey
2 tablespoons whole wheat flour
2 tablespoons brown sugar
zest and juice of half a lemon
1 teaspoon vanilla extract
4 amaretti cookies, crumbled
1/4 cup granola
2 tablespoons butter, cubed
1/4 cup oats
Preheat oven to 375 degrees. Combine the fruit with the honey, lemon, vanilla, and half the flour and brown sugar. Pour into baking dish. Meanwhile, combine the amaretti, granola, butter, oats, and the remaining flour and brown sugar. Combine in a food processor or by hand until the butter is the size of peas and combined with the dry ingredients. Sprinkle over the fruit. Bake for 30-40 minutes, until the fruit is bubbly and the topping is browned.
These look wonderful. I love that you used amaretti.