Peach-Raspberry Crumble with Amaretto

No cooking class recipe or crazy classmate story today.    But, I do have a fantastic dessert recipe for you!

Welcome to Secret Recipe Club for April and Group C’s posting day!

Secret Recipe Club

My assignment this month was Mangia.

Mangia is Italian for “eat” and Chelsy has some fantastic recipes to do just that.   Please check out this super-woman who eats her eggs with jelly and likes her toast burnt to a crisp (like a sacrifice, ya’ll).    This super-fit Texan has so many sweet and decadent recipes on her site, how does she stay so trim????

What to make, what to make?   The contest began to pick the perfect recipe from Mangia.

The contenders:

I landed on the crumble.   It won my heart.

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These are GloHaven peaches that I froze last summer.

I made a few changes to Chelsy’s original recipe.   Instead of fresh peaches, I had frozen peaches  from last summer in the freezer that needed used up.    I added Amaretto (because I love it with peaches and berries) and left out the lemon juice (because the frozen peaches had a bit of ascorbic acid in them).   I also swapped out the butter in the crumble for coconut oil.

Peach-Raspberry Crumble with Amaretto
Based on Mangia’s Peach-Raspberry Crumble

4 c. frozen peaches (thawed and drained of most juice)
1 c. frozen raspberries (thawed and drained of most juice)
1 t. cinnamon
1/4 c. sugar
2 T. whole wheat flour
3 T. amaretto

For the crunchy topping:

1  c. chopped pecans*
2/3 c. rolled oats
1/3 c. brown sugar
4 T. coconut oil, melted

Pre-heat oven to 350 degrees and spray a 9×9 glass baking dish with cooking spray and set aside.

Place fruit in a large mixing bowl.

In a small mixing bowl, combine cinnamon, sugar and flour.  Sprinkle dry ingredients over fruit and carefully mix.

Place fruit mixture in the prepared baking pan.   Carefully pour the Amaretto over the fruit.

Set aside to make crumble.

Place the nuts, oats, and brown sugar in a medium mixing bowl and combine.  (I like to use a small whisk for this.)    Drizzle the melted coconut oil over the top of the mixture and continue to combine with the whisk.   It should look like a crumble at this point!

Sprinkle the topping over the fruit, covering it entirely.

Crumbled and ready for the oven.

Crumbled and ready for the oven.

Place in preheated oven for about 1 hour or until the fruit is bubbling and the crumble is a golden brown.  (I placed the baking pan on a lined cookie sheet in case it boiled over.)

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Look at this nutty, crunchy goodness!

Remove from the oven and allow to cool.

*Chelsey’s nut chopping tip: She puts them in a Zip-loc and lets out some steam with the rolling pin…”so much fun.”

This crumble topping is so delicious.   I love all the nutty goodness and I really like using the coconut oil.   This may be my new topping for all crumbles.   I also can’t wait to try it as a muffin topping.    Thank you, Chelsy!

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Please check out Chelsy’s site for all her wonderful recipes!    And, she is hilarious!!!!!    Great reading and great recipes!

Thanks to our SRC hosts JaneSarah, Suzanne, and the fabulous Group C host, Debbi.  They do a super fantastic job keeping us all organized, informed, and on track!   Thank you, ladies!

For all my past SRC posts, click here.

 



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Eat, Pray, Love
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My Life in France
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
Garlic and Sapphires: The Secret Life of a Critic in Disguise
A Homemade Life: Stories and Recipes from My Kitchen Table
Tender at the Bone: Growing Up at the Table
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