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.