Peach & Amaretti Crisp

Peach & Amaretti Crisp | Selma's TableWhen I first began baking, all those years ago in Canada, my Mum would always exhort me to to cut back on the amount of sugar that was called for. Invariably there was a lot of sugar in those recipes for cakes, cookies and bakes so reducing it was not too much of a hardship. It is something that I still do today. Even though I would like to think that modern recipes have dialled this down somewhat, I still find that I can usually cut back a little on sugar. I bake a lot but Jake has never needed a filling in his nearly seventeen years on this sugar mad planet. He doesn’t have a dentist phobia either!! When he was a baby, I used to make all his food – steaming, pureeing and freezing vegetables in ice cube trays – no added sugar, salt or preservatives! When he was a toddler, sweets were for Sundays and as he got older and developed a liking for fizzy drinks, they were reserved for occasions like restaurant meals or birthdays. I like to think he got off to a good start even though he does love a Mars bar!

Peach & Amaretti Crisp | Selma's TableTrying to cut back on sugar meant that I almost didn’t post this recipe for Peach and Amaretti Crisp. I didn’t think the squares of Crisp were sweet enough but Jake had a friend round for dinner on Monday and they both thought that the squares were perfect. I didn’t add any sugar to the base as I thought the sugar in the Amaretti was enough (I had a taste of the dry mix just to make sure – the things I do for you, dear Reader..) but when I tasted a square without the glaze I came to the conclusion that my quest had gone too far. But  once they were glazed, they were absolutely delicious – just sweet enough to bring out the flavours of the peaches and the almonds.

Peach & Amaretti Crisp | Selma's TableThe amaretti are such a visual treat. These ones come in such a pretty tin, wrapped in papery twists; some with fringed edges. When I was married, we used to frequent a local Italian restaurant and they used to serve these with the coffee. My husband, replete with excellent food and Saint-Emillion, would roll the paper into a column place it on the tablecloth and set it alight. I, heart in mouth, would watch with a combination of terror and childish delight, as it would rise, flaming, off the table and burn to an ash.

Peach & Amaretti Crisp | Selma's TableThis Peach and Amaretti Crisp is quite a simple thing to make. Blitz the base which is also the topping, together, reserving a cup full for the topping and pat the rest into the prepared cake tin and bake for 15 minutes. While it is baking, make the peach filling which is essentially whisked egg, sugar and almond meal into which you fold the chopped peaches. The hot base is covered with the peach filling and the reserved topping is sprinkled over with some flaked almonds. While that finishes baking, the glaze can be prepared to be drizzled over the Peach and Amaretti Crisp when it is cold. You end with a mouthful of crisp, gooey, crunchy fruity, almondy deliciousness that is perfect with an espresso. So make the most of the seasonal peaches as the summer segues into autumn and make these – they make a very nice after school snack too!

Peach & Amaretti Crisp | Selma's Table

Peach & Amaretti Crisp

  • Servings: 16 pieces
  • Difficulty: Easy
  • Print

Adapted from Peaches ‘n’ Cream Bars by Sally’s Baking Addiction


For the base and topping:

  • 80 g amaretti biscuits (9 biscuits)
  • 190 g plain/AP flour
  • 50 g oats
  • 40 g ground almonds/almond meal/almond flour
  • 150 g cold, unsalted butter, cubed
  • 2 Tbsp flaked almonds

For the filling:

  • 3 tasty peaches
  • 1 large egg
  • 100 g caster sugar
  • 1 Tbsp ground almonds/almond meal

For the glaze:

  • ½ c icing/super fine sugar
  • 2 Tbsp crème fraîche
  • ½ tsp vanilla extract


  1. Pre-heat oven to 180 C/350 F
  2. Line a 9 inch square tin with baking parchment so that the base and sides are covered – use a few dabs of butter to get the paper to stick to the pan.
  3. Place the amaretti biscuits in a food processor and blitz to a fine powder.
  4. Add the flour, oats and almond meal and pulse a couple of times to combine.
  5. Add the cold butter and pulse until the mixture looks like coarse, damp sand.
  6. Set aside 1 cup of this mixture for the topping and tip the rest into the prepared tin. Pat it level – don’t press down too hard or it will be tough – then bake for 15 minutes.
  7. While the base is baking, get the filling ready; peel, pit and chop the peaches into 1 cm chunks.
  8. Using an electric mixer and a medium sized bowl, whisk the egg and sugar until pale and creamy – about 2 minutes. Then add the almond meal and salt and whisk again. Fold in the peaches.
  9. After the base has been in the oven for 15 minutes, remove it and top with the filling – covering the hot base as evenly as you can with the peaches.
  10. Sprinkle over the reserved topping and scatter over the slivered almonds.
  11. Bake for 30-35 minutes until golden brown.
  12. Cool in the tin for 10 minutes, then using the lining paper as handles, lift out and place on a wire rack to cool completely before glazing.
  13. Combine glaze ingredients together until smooth and drizzle over the top.

Stores brilliantly, covered in the fridge for 4-5 days.

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.


53 thoughts on “Peach & Amaretti Crisp

  1. Isn’t is great when the teenage young men like a recipe that they probably wouldn’t like if you told them what was in it, or what was left out? I loved this post, and loved the 5th and 6th photos especially. It’s really good timing, too, because I have so many peaches and can’t stop buying them as long as they are good, and yet I’ve tired of my preparations and don’t really want to make another pie. This post made me laugh too because it reminded me of the time I made an apple/black licorice pie and my son came over . . . he said “do you have anything to eat, I’m starving,” and I said “how about some apple pie,” not letting him know there was lakrides in it. He inhaled it of course and had another piece even. Half an hour later I asked him if he liked black licorice and he said “I hate it.” Hahahahaha!


    • I love this story!! Jake has a real thing about red peppers – he will pick them out of anything, so I dice them up very finely and add with onions when I make a tomato sauce – he doesn’t bat an eyelid and eats it all! I will tell him someday!


  2. You know how much I like to reduce/remove sugar so of course I like this lovely recipe 😀 I don’t get away with removing sugar and sweets completely with my boys, but I did love it today when Ben stated (as he had a drink of water when we were out on our bikes): “water is the best drink in the world, water is the best thing God created!” ☺️☺️ He goes to school with such a heavy bag everyday because he’s always got at least three huge bottles of water 👍 we can only hope our suggestions stay with them in time I guess xx


    • I am always surprised how sweet the bread is in Canada. The only one we used to buy in WInnipeg was a rye that had very little of anything added to it – that was from a local Winnipeg bakery – now that mum is in Toronto, I must ask her what she has instead.


  3. I love anything Amaretti! This looks just beautiful! It is awesome that you took so effort and raising your son on good food! I’m sure that took a lot of effort but was well worth it.


    • Thanks so much! To be honest, it wasn’t much of an effort to make his food. I would spend a couple of hours a week, and freeze lots of different varieties of steamed and pureed vegetables in ice cube trays, then bag and label them. Then I would mix a few cubes up with milk and that was it!


  4. What a great recipe! I love that you cut sugar from the base and the peach and glaze probably do give it enough sweetness, just as Jake said. :) When I bake now, which is getting rarer and rarer, I cut about half the sugar called for in recipes. I find I like the taste of less sugar.


  5. Selma,
    I still have to figure out the amaretti. Is it more of a cracker consistency or toffee? That crumble looks divine. I agree with you when you say that so much sugar can be cut down from the recipes and still they are sweet enough. I always use less sugar in my baked goodies than recommended.


    • Sonal – amaretti are crunchy, but slightly soft on the inside with a very pronounced almond flavour – you either like them or you don’t – they are wonderful crushed, mixed with a little cream, then stuffed into peaches and baked. Also good with pumpkin ravioli…and gorgeous dipped in a hot little expresso!!


  6. Just so beautiful Selma, and what a lovely way to use up the peaches this time of year. I like the fact that you reduced the sugar, so we wouldn’t feel so guilty gorging on these beauties. Glad you got the endorsement that you needed from two young men, and isn’t that all we look for at times? “out of the mouths of babes”, they are sure to tell the truth :)). Nicely done!


  7. Pingback: Ginger Berry Nutty Crisp | Selma's Table

    • It’s quite easy to cut back if you start doing it gradually. I used to have 2 teaspoons of sugar in my coffee and weaned myself off it completely by reducing it by half a teaspoon at a time. Now I don’t like the taste of sugar in my coffee! Thanks for the lovely comments!


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