Peach And Amaretto Cobbler Food

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CRUNCHY AMARETTO PEACH COBBLER



Crunchy Amaretto Peach Cobbler image

If you're sure you want to make a dessert so comforting and delicious that your guests won't want to leave, this is the dish for you. -Debra Keil, Owasso, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 5

2 cans (21 ounces each) peach pie filling
1/2 cup amaretto
1 package (17-1/2 ounces) sugar cookie mix
1 cup sliced almonds
1/2 cup butter, cubed

Steps:

  • Preheat oven to 350°. Spread pie filling into an ungreased 13x9-in. baking dish; drizzle with amaretto. Sprinkle cookie mix and almonds over top; dot with butter. , Bake 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm.

Nutrition Facts : Calories 392 calories, Fat 16g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 167mg sodium, Carbohydrate 57g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.

PEACH AMARETTO UPSIDE-DOWN CAKE



Peach Amaretto Upside-Down Cake image

Peach upside-down cake set in an Amaretto topping.

Provided by sueb

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h45m

Yield 8

Number Of Ingredients 12

¾ cup all-purpose flour
1 teaspoon baking powder
½ cup brown sugar
¼ cup melted butter
3 tablespoons amaretto liqueur
2 peaches, pitted and thinly sliced
½ cup chopped pecans
¼ cup butter
½ cup white sugar
2 medium eggs
1 teaspoon almond extract
¼ cup milk

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour and baking powder together in a small bowl; set aside.
  • Stir the brown sugar, 1/4 cup melted butter, and amaretto liqueur in a 9-inch pie pan until the sugar has dissolved. Arrange the peach slices in the pan and sprinkle with the pecans; set aside. Beat 1/4 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Beat in the first egg until incorporated, the beat in the second along with the almond extract. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Gently pour the batter over the peaches and pecans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is golden brown, about 25 minutes. Cool in the pan for 10 minutes before running a knife along the edges and inverting onto a serving plate to cool.

Nutrition Facts : Calories 344.2 calories, Carbohydrate 40.8 g, Cholesterol 77.6 mg, Fat 18 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 8.2 g, Sodium 168.8 mg, Sugar 30.6 g

PEACH AMARETTO COBBLER CRISP



Peach Amaretto Cobbler Crisp image

I got this recipe out of a cookbook called Black Tie & Boots Optional... The combo sounded so good so putting here for safe keeping. I made this and it is a fabulous easy recipe.....wonderful taste. I used splenda instead of sugar and margarine instead of butter....did not hurt the taste at all.

Provided by CIndytc

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

2 (16 ounce) packages frozen peaches
1/2 cup flour
1 cup sugar
1/4 cup Amaretto
1/2 cup uncooked oatmeal
1/2 cup butter
1 cup pecans
1/2 cup sugar
1/2 cup flour
ice cream
nonstick cooking spray

Steps:

  • Preheat oven to 350 degrees.
  • Defrost peaches.
  • In large bowl, combine peaches, flour, sugar and Amaretto and mix well.
  • Spray large deep pie dish or a 5" X 7 " casserole dish with nonstick cooking spray.
  • Pour peach mixture into dish.
  • In food processor, combine oatmeal, butter, pecans, sugar and flour.
  • Mix until crumbly and sprinkle over entire peach mixture.
  • Bake at 350 degrees for 45 to 60 minutes or until bubbly and slightly brown on top.
  • Let cool slightly and serve with ice cream.

Nutrition Facts : Calories 698.5, Fat 29.3, SaturatedFat 11, Cholesterol 40.7, Sodium 145.5, Carbohydrate 109.3, Fiber 5.7, Sugar 84.3, Protein 5.8

AMARETTO PEACH COBBLER



Amaretto Peach Cobbler image

Make and share this Amaretto Peach Cobbler recipe from Food.com.

Provided by Catherine B.

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons cornstarch
1/2 cup sugar or 1/2 cup Splenda Sugar Blend for Baking
1/2 teaspoon salt
1 cup liquid (I like 1/2 c. peach nectar, 1/4 c. Amaretto, 1/4 c. water)
1 tablespoon butter
6 cups peaches (fresh or frozen, peeled, sliced)
1 pillsbury refrigerated pie crust
2 teaspoons cinnamon sugar

Steps:

  • Allow the pie crust to come to room temperature while preparing peaches.
  • Spray 8x8 casserole with butter flavored Pam and set aside.
  • Combine cornstarch, sugar/Splenda, salt in a small saucepan. Add cold liquid and stir to combine. Cook, stirring over medium-high heat until mixture begins to boil. Cook 2 more minutes to fully thicken. This will seem very thick, but when poured over peaches, it will thin while cooking.
  • Remove sauce from heat. Add 1 tablespoons butter; stir until melted.
  • Slice peeled peaches into a large bowl. Stir in sauce. Pour into casserole.
  • Unroll pie crust on a piece of cling-wrap. Cut into 9 long strips; discard round "ends." Create lattice crust by carefully overlapping strips; alternate folding back vertical strips while adding strips across the horizontal.
  • Sprinkle lattice top with cinnamon/sugar; dot with more butter if you like.
  • Bake 10 minutes at 400; Lower heat and continue baking at 350 for 45 minutes.
  • I like to time the baking of the cobbler so that it emerges from the oven with time to cool while eating & cleaning up from dinner. Add Bluebell Homemade Vanilla Ice Cream and enjoy!

Nutrition Facts : Calories 287.5, Fat 9.6, SaturatedFat 3.6, Cholesterol 5.1, Sodium 331, Carbohydrate 49.6, Fiber 3.2, Sugar 32, Protein 3.1

PEACH AND AMARETTI CRISP



Peach and Amaretti Crisp image

Provided by David Lebovitz

Categories     Food Processor     Fruit     Dessert     Bake     Peach     Almond     Summer     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 8 servings

Number Of Ingredients 13

The filling:
8 peaches (about 3 pounds), peeled and cut into 1/4-inch slices (8 cups)
2 tablespoons granulated sugar
1 tablespoon flour
1 teaspoon vanilla extract or 1/2 teaspoon almond extract
The topping:
3/4 cup flour
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
3/4 cup crushed amaretti cookies (about 16 cookies)
1 teaspoon ground cinnamon
1/2 cup almonds, toasted
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled

Steps:

  • Position an oven rack in the center of the oven and lay a sheet of aluminum foil on the rack below to catch drippings. Preheat the oven to 375°F.
  • To make the filling:
  • Mix the peach slices with the granulated sugar, flour, and vanilla or almond extract. Transfer the peaches to a shallow 2-quart baking dish.
  • To make the topping:
  • In a food processor, pulse together the flour, the brown and granulated sugars, amaretti, and cinnamon until the amaretti are in very small bits. Add the almonds and pulse until the nuts are in small pieces.
  • Add the pieces of butter and pulse until the butter is finely broken up.Continue to pulse until the topping no longer looks sandy and is just beginning to hold together.
  • Distribute the amaretti topping evenly over the peaches and bake the crisp for 40 to 50 minutes, until the edges are bubbling and a knife inserted into the center pierces the fruit easily.
  • Serving:
  • Serve warm with a cold pitcher of heavy cream or with vanilla ice cream.
  • Variation:
  • For a berry crisp, toss 6 to 8 cups mixed berries (quartered strawberries, raspberries, blackberries, and blueberries) with 1/3 cup sugar, 2tablespoons flour, and a squirt of lemon juice. Cover with just enough topping to hide the fruit and freeze the rest.

PEACH AND AMARETTO COBBLER



Peach and Amaretto Cobbler image

You can use any fruit based liqueur you have in your pantry to bring out this cobbler's aromatic peach flavor.UnKnown source

Provided by Lynnda Cloutier @eatygourmet

Categories     Pies

Number Of Ingredients 7

- 6 large ripe peaches, pitted and cut into 1/2 inch cubes
- 1/2 cup sugar
- 1 tbsp. cornstarch
- 1 tbsp. amaretto liqueur
- juicy cobbler dough, recipe follows
- 1 tbsp. butter, softened
- six 3 inch tartlet pans

Steps:

  • Preheat oven to 375. In large bowl, mix together peaches, sugar, cornstarch, and amaretto. Refrigerate for 30 minutes. Prepare juicy cobbler dough. Butter tart pans and distribute half the dough evenly in each. Fill each pan 3/4 full with peach and amaretto mix; then top with remaining cobbler dough. Bake for 35 minutes. Serve at once. Juicy Cobbler Dough: 1 stick, unsalted butter, cut into cubes, 4 oz 1 cup sugar 1 cup flour 1 T. baking powder 1 T. pure vanilla extract 1/2 t. salt 1 cup whole milk Using a hand or stand mixer, mix together butter and sugar on low speed until creamy. In another bowl, mix together flour and baking powder. Add the vanilla extract, salt, milk and half the flour mixture to mixer, continuing to mix on low speed. Add remaining flour mixture and mix until well blended. Cover bowl with plastic wrap and refrigerate for 20 minutes before using. To use juicy cobbler dough in a recipe, scoop out with a large spoon and use according to instructions. This cobbler works great in recipes that call for baking fruit without cooking it first. Use it for any baked fruit pie or cobbler.

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