Peaches with Amaretti Crumble

It’s that particular warmth in late summer – when the air feels a little heavy, and the peaches at the market practically perfume the whole block – that always reminds me of this recipe. Peaches with amaretti crumble is an old favorite in my family. And not just for how good it tastes, which… well, you’ll see. But also for how it fills the kitchen – the scent of baked fruit and butter and almonds drifting out from the oven, something so homey and quietly happy about it. You don’t need much. Just ripe peaches, a handful of amaretti cookies and a few pantry things, really. But oh, it makes something better than the sum of its parts. Always does.

Why You’ll Crave It

• The soft warmth of roasted peach paired with that delicate almond crunch – just feels comforting and decadent both.
• Effortlessly elegant dessert with only about 15 minutes of prep – which, let’s be honest, matters when the sun’s out and you’d rather not spend your day whisking or measuring.
• Easy to scale – make two halves just for yourself, or fill a baking dish for friends coming over.
• The texture contrast is irresistible: the juicy fruit, golden crumble, maybe with a cold spoonful of cream or gelato melting in… bliss.

The first time I made this, it was for my grandmother’s small birthday lunch – and she insisted I handwrite the recipe for her afterward.

What You’ll Need

• 4 ripe peaches: not overripe – you want them to hold shape a bit, but soft enough to smell sweet and slice without much effort
• 100g amaretti cookies: the dry, crunchy kind, not the soft ones – they crumble better (and taste more like almonds than sugar)
• 50g sugar: white granulated, though you could lean towards light brown for a bit more depth
• 30g butter: melted, unsalted unless you’re one for a salty hit (which works too, honestly)
• 30g almonds: optional, but I like to chop a few and scatter them over top for extra crunch

Easy How-To

Turn on the oven

Preheat to 180°C (or 350°F). While it warms, give your peaches a quick rinse and slice them in half. Ease out the pits gently with a spoon or your fingers if they’re soft enough. Leave the skins on – they actually soften in the oven and taste lovely.

Make the crumble mix

Crush your amaretti cookies. I usually throw them in a zip-top bag and bash gently with a rolling pin, but food processor works if you don’t mind washing it. Mix the crumbs with the melted butter, sugar, and – if you like it – a tiny pinch of cinnamon (it’s subtle, but lovely). Stir until the mixture feels clumpy but not wet.

Assemble those peaches

Lay the peach halves cut-side up in a baking dish that just fits them. Spoon the crumble mix into each cavity, patting gently so it sticks. Don’t overfill – just cozily snug. Sprinkle chopped almonds on top if using.

Bake to golden

Pop the tray into the center of your oven. Bake about 25 minutes – sometimes 30, depending on the peaches. You’ll know they’re done when the tops are golden and toasty, and the juice from the fruit begins to bubble at the edges.

Let them rest a bit

Once out of the oven, give them 10 minutes. Enough time for the crumble to crisp up and for the heat to settle just a little. Then serve just how you like – with ice cream, crème fraîche, or even eaten straight from the pan with a fork. No judgment here.

Good to Know

• Crushing the cookies is oddly satisfying – a tiny stress-relief moment in your day.
• If your peaches are underripe, roast them unfilled for about 10 minutes first, then stuff and continue baking – helps soften them up beautifully.
• Leftovers (if you’re lucky to have them) make a gorgeous breakfast the next day with thick yogurt.

Serving Ideas

• Serve with a scoop of vanilla gelato, or a dollop of whipped mascarpone lightly sweetened with honey.
• These peaches pair well with dessert wine – a little Moscato or Vin Santo works wonders here.

Top Tricks

• Chill your crumble mixture in the fridge while you prep the peaches – it helps keep the butter from softening too fast and gives a crunchier result.
• If you want the edges of the peaches slightly caramelized, drizzle the dish with about 2 tablespoons of white wine or amaretto before baking.

Frequently Asked Questions

Can I use canned peaches?

Technically yes… but the texture won’t hold as nicely. They’re already soft and sweet – so if using, reduce sugar in the topping and bake for roughly 15 minutes instead of 25.

Is this gluten-free?

It depends on the cookies. Traditional amaretti are made with just almonds, sugar, and egg whites – but some commercial versions include wheat. Check the label if it’s important.

Can this be made vegan?

Yes, easily. Swap the butter for vegan butter or coconut oil and make sure your biscuits don’t contain egg. That’s it.

What’s the best time to serve this dish?

Right after dinner, when everyone’s still lingering at the table. Especially if there’s a little breeze coming through the window and someone ends up making coffee… it’s a lovely closing note.