Peach Macaroon Crisp
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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. | |
