4 pounds fresh peaches (or frozen sliced peaches, if fresh is not available)
1 tablespoon Amaretto liquor (optional)
Pinch of salt
¾ cup demerara sugar (or granulated as a substitute)
3 tablespoons corn starch
1 teaspoon ground cinnamon
8 ounces Amaretti cookies, 1 ½ cups once crushed (if the package is 7-ounces, that amount is fine)
½ cup all-purpose flour
½ cup brown sugar
1 ½ teaspoons baking soda
1 teaspoon salt
12 tablespoons cold butter, cut into pats
1 cup rolled oats (not quick oats)
Vanilla ice cream, for serving
Preheat the oven to 375 degrees F and spray a 9×13-inch dish or pan with kitchen pan spray.
Peel the peaches and remove the stone then slice into 6-8 slices, or use frozen (see Chef Tip above in post.)
Place the sliced peaches into a large bowl and add the Amaretto (optional), salt, Demerara or granulated sugar, corn starch and cinnamon and gently toss to combine then scrape into the prepared baking pan or dish with a rubber spatula.
In the bowl of a food processor, process the cookies until coarse crumbs.
Add the flour, brown sugar, baking soda and salt and pulse to mix.
Add the cold butter and pulse until the butter is pea size.
Remove and pour into a medium bowl along with the rolled oats and toss.
Spread the mixture over the top of the fruit and bake uncovered for 30 minutes.
Brown under the broiler for a minute or two, then serve with vanilla ice cream.
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