Peach Macaroon Crisp: Man Does Not Live by Pie Alone{14}

Peach Macaroon Crisp begins with great peaches

fresh whole peaches

Embracing peach season, one bite, one recipe at a time.

As a man who is partial to pie, I must admit my eyes have been wandering lately, gazing at the crisps, cobblers, slumps, buckles, and brown betties of summer. Just yesterday, I succumbed to some audacious flirting by a bowl of perfectly ripe peaches, and I made a quick crisp, a delicious peach macaroon confection well suited for a scoop of ice cream and second helpings.

Say ‘Hello’ to Peach Macaroon Crisp!

peach macaroon crisp awaiting ice cream

Fruity, crunchy, gooey goodness

Why a crisp? Simply put, it makes seasonal fruit shine, is easy to make,  and bakes up into the perfect combo of crunch, fruit and goo.

peach crisp awaiting its crumble topping

It’s better with butter.

For those unfamiliar with a fruit crisp, there’s no bottom crust, just a top one. Juicy fresh fruit goes in the bottom of the pan or pie plate, then a mixture of flour, oats, sugar, and butter crowns the riches below. And in this case, macaroons, are added to the mix and tossed in for an added treat.

peach crisp macaroons with coconut

Cuckoo for coconut: In go the macaroons!

how the cookie should crumble

Helping the cookie crumble with a dough blender.

spoonful of crumbs for Peach Macaroon Crisp

Cover it with crumbs.

peach macaroon crisp topping

Peaches tucked in and ready to bake.

peach macaroon crisp a la mode

A fine way to end the day.

This recipe that is so easily modified that eventually you’ll make it from memory and personalize it to your own tastes.

Peach Macaroon Crisp

This dessert lends itself to any fruit and can be tampered with based on your own preferences. It's very forgiving.

Ingredients

  • 6-7 peaches
  • 3 tablespoons flour
  • 1/2 cup sugar
  • 1 teaspoon almond extract
  • 1/4 teaspoon fresh nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 cup butter
  • 1 cup flour (sifted)
  • 2 cups oatmeal (rolled oats)
  • 1 cup sugar
  • 1/2 cup butter (room temp, soft)
  • 8-10 small macaroons (crumbled up)
  • 2 tablespoons oil
  • 1/2 cup slivered almonds (optional)

Directions

Fruit Filling
Step 1
Wash peaches. No need to peel. Cut peaches into medium chunks.
Step 2
Place peaches in bowl, add 3 T flour and mix.
Step 3
Add 1/2 C sugar, nutmeg, cinnamon, and almond extract, and mix.
Step 4
In buttered pie plate or baking dish, add peaches and dot with 1/4 C butter.
Macaroon Crisp Topping
Step 5
In a bowl add all crumb topping ingredients: 1 C Flour, 2 C Oatmeal, 1 C sugar, 1/2 C soft butter, crumbled cookies, almonds, and mix thoroughly.
Step 6
Add oil, mix. The topping will resemble wet sand.
Step 7
Spoon topping over fruit, and spread until about 1 inch thick. You'll have topping left over for another crisp most likely.
Baking
Step 8
Bake at 350 degrees, until peaches bubble around the pan edges, usually at least one hour, and up to one hour and a half depending on depth of pan.

Summer’s not over yet, I have a few more peach recipes to share before autumn drops in with apples by the bushel.

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