Peach Macaroon Crisp


Peach Macaroon Crisp

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


  • 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)


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.
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.