Best 11 Amaretto Pear Crisp Recipes

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Are you craving a delightful treat that combines the flavors of sweet pears and nutty amaretto? Look no further than the delectable amaretto pear crisp. This classic dessert features a layer of tender, juicy pears nestled beneath a crispy, golden-brown oat topping, all infused with the warm and aromatic flavors of amaretto liqueur. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the steps to create the perfect amaretto pear crisp, ensuring a delightful dessert experience that will impress your taste buds and leave you craving more.

Here are our top 11 tried and tested recipes!

PEARS BAKED IN AMARETTO CREAM



Pears Baked in Amaretto Cream image

Butter, sugar, amaretto, and a bit of cream are all you need to turn pears into a warm and comforting dessert.

Provided by Sherry Lynn

Categories     Desserts

Time 35m

Yield 4

Number Of Ingredients 5

2 tablespoons butter, softened and divided
2 tablespoons white sugar, divided
2 Bosc pears, halved and cored
½ cup heavy whipping cream
1 tablespoon amaretto liqueur

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Grease a 9-inch baking dish with 1 tablespoon butter. Sprinkle 1 tablespoon sugar into buttered dish.
  • Rub remaining butter onto cut sides of pear halves. Arrange pears into the prepared baking dish with the cut sides down. Sprinkle remaining sugar over the pears.
  • Stir cream and amaretto together in a bowl.
  • Bake pears in preheated oven for 10 minutes. Pour cream mixture over the pears and continue baking until the pears are tender, about 15 minutes more.

Nutrition Facts : Calories 253.3 calories, Carbohydrate 25.1 g, Cholesterol 56 mg, Fat 16.9 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 10.5 g, Sodium 53.5 mg, Sugar 18.2 g

AMARETTO PEAR CRISP



AMARETTO PEAR CRISP image

Categories     Fruit     Dessert

Number Of Ingredients 7

4 firm Bosc pears, peeled, cored, and cut into 1/2-inch-thick wedges (about 2 pounds)
1 tablespoon fresh lemon juice
1/2 cup apricot preserves
1/4 cup amaretto (almond-flavored liqueur)
1 1/2 tablespoons chilled butter, cut into small pieces
1 cup amaretti cookie crumbs (about 16 cookies)
1 1/2 cups vanilla low-fat ice cream

Steps:

  • Preheat oven to 375°. Combine pears and juice in a large bowl; spoon into a 1-quart baking dish. Combine the apricot preserves and liqueur in a small bowl; spoon evenly over pears. Sprinkle butter over pear mixture, and top with 1 cup amaretti cookie crumbs. Bake at 375° for 30 minutes or until golden brown. Spoon pear mixture evenly into 6 bowls, and top each serving with 1/4 cup ice cream. Yield: 6 servings

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

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.

AMARETTI CRISPS



Amaretti Crisps image

To achieve the most volume, whisk egg whites in a metal bowl set over a pot of simmering water until just warm to the touch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 55m

Yield Makes 20

Number Of Ingredients 4

1 3/4 cups sliced almonds (about 5 1/2 ounces)
1 cup confectioners' sugar
2 large egg whites
1/2 teaspoon pure almond extract

Steps:

  • Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and toast in oven until lightly browned and fragrant, 7 to 9 minutes. Remove from oven; let cool.
  • Combine almonds and sugar in the bowl of a food processor fitted with the metal blade, and grind to a fine powder. Transfer to a medium bowl. In a separate bowl, beat egg whites until stiff peaks form. Fold egg whites into almond mixture; fold in almond extract.
  • Line a baking sheet with parchment paper. Transfer almond mixture to a pastry bag fitted with a 1/2-inch plain tip. Pipe twenty 2-inch rings onto prepared sheet, about 1 inch apart. Bake until golden brown and firm to the touch, about 25 minutes. Remove from oven, and immediately transfer to a wire rack to cool completely.

CLASSIC PEAR CRISP



Classic Pear Crisp image

Pears and crystallized ginger are baked under a crispy golden oat crust.

Provided by JAYDA

Categories     Desserts     Crisps and Crumbles Recipes     Pear Crisps and Crumbles Recipes

Time 1h

Yield 6

Number Of Ingredients 11

1 cup rolled oats
⅓ cup brown sugar
½ cup all-purpose flour
1 teaspoon finely chopped crystallized ginger
1 teaspoon ground cinnamon
¼ cup butter
2 tablespoons white sugar
2 tablespoons all-purpose flour
2 teaspoons finely chopped crystallized ginger
8 cups peeled and sliced pears
1 pint vanilla ice cream

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
  • In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
  • In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
  • Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.

Nutrition Facts : Calories 449.1 calories, Carbohydrate 80.8 g, Cholesterol 39.7 mg, Fat 13.8 g, Fiber 9 g, Protein 5.6 g, SaturatedFat 8 g, Sodium 97 mg, Sugar 47.4 g

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.

ITALIAN STYLE AMARETTO-PEACH CRISP



Italian Style Amaretto-Peach Crisp image

Peach crisp goes to Italy. This is so good! Frozen peaches work well in this, so keep this in mind in the dead of winter, when you need to be reminded of summer. For a lovely variation, try using pitted sweet cherries (fresh or frozen) in combination with the peaches or by themselves. Recipe from Mollie Katzen.

Provided by BecR2400

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs fresh sliced peaches (or frozen)
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 tablespoons amaretto liqueur (optional)
36 amaretti cookies (crunchy Italian almond macaroons)
1 cup sliced almonds
1/4 cup brown sugar crystals (optional)
1/2 cup butter, melted

Steps:

  • Preheat oven to 350°F.
  • Arrange the peach slices in an 8x8-inch pan or a gratin dish. (NOTE: If you are using frozen peaches, you don't need to defrost them first, but you do need to separate them.) Sprinkle with lemon zest, lemon juice, and Amaretto, if desired.
  • Place the amaretti in a food processor and grind into crumbs with a few short bursts. Add the almonds during the last burst or two, so they get broken up but not finely ground. Stir in the optional sugar, if desired. (If you are in need of a little exercise, you can bypass the food processor. Put the cookies in a plastic bag and whack them mercilessly with a rolling pin. Add the almonds and optional sugar, and shake well.)(NOTE: I skip this step. Instead, I just add the cookies to the butter mixture (the cookies will soften in the melted butter/liquids). Mix and crush with a wooden spoon).
  • Transfer the cookie mixture to a bowl, pour in the melted butter, and mix with a fork until well combined. Sprinkle the topping over the peaches, patting it into place.
  • Bake for 25 minutes, or until golden. Serve warm, at room temperature, or cold, plain or `a la mode.

AMARETTI APPLE CRISP



Amaretti Apple Crisp image

Provided by Barbara Kafka

Categories     easy, quick, dessert

Time 20m

Yield 6 servings

Number Of Ingredients 10

4 Granny Smith apples (7 ounces each), peeled, cored and cut into 1-inch pieces
1/4 cup fresh lemon juice
1 1/2 teaspoons cornstarch
5 tablespoons light brown sugar
1 teaspoon almond extract
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup slivered almonds
2 tablespoons sweet butter
3 ounces amaretti cookies

Steps:

  • Place apples in an 8-by-8-by-2-inch glass or ceramic baking dish. Add 3 tablespoons of the lemon juice, and toss to combine.
  • Place the cornstarch in a very small bowl. Stir in 1 tablespoon of the lemon juice. Stir in remaining 2 teaspoons lemon juice, 2 tablespoons of the brown sugar and the almond extract, nutmeg and cloves.
  • Add the cornstarch mixture and almonds to the apples, and toss to combine. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 7 minutes, stirring once. Then prick the plastic to release steam.
  • Remove from the oven, uncover and set aside. Preheat the broiler.
  • Place the butter in a 1-cup glass measure. Cook, uncovered, for 1 minute, then remove from the oven.
  • Place the butter, amaretti and remaining brown sugar in a food processor. Process until finely chopped. Sprinkle over the apples, and brown under broiler for about 3 minutes.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 10 grams, Carbohydrate 39 grams, Fat 15 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 62 milligrams, Sugar 23 grams, TransFat 0 grams

EASY BAKED PEARS WITH AMARETTI



Easy baked pears with amaretti image

A warming autumnal pud that's low fat, speedy and satisfying

Provided by Good Food team

Categories     Dessert, Dinner, Snack, Supper

Time 25m

Number Of Ingredients 5

4 ripe pears
100g ricotta
½ tsp cinnamon
4 tbsp clear honey , plus extra to serve
8 crisp amaretti biscuits

Steps:

  • Cut each pear in half, then place on a large baking tray. Use a teaspoon to scoop out the cores and make a dip in the centre of each pear. If your pears are firm, you may need to use a sharp knife to do this. Dollop about 1 heaped tsp ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey.
  • Heat oven to 190C/fan 170C/gas 5, then roast the pears for 10 mins. Tip the biscuits into a food bag and use a rolling pin to lightly crush them. Remove the pears from the oven, then scatter the crumbs over each pear. Return to the oven for another 10 mins or until the pears are soft and the biscuit golden brown. Serve drizzled with honey.

Nutrition Facts : Calories 198 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 32 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.23 milligram of sodium

PEAR CRISP



Pear Crisp image

Choose Bosc pears that are ripe but still a little firm for the filling of this oat-almond crisp -- they'll stand up well to baking.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h25m

Number Of Ingredients 13

3/4 cup rolled oats
1/2 cup light brown sugar
1/2 cup sliced almonds
3 tablespoons unbleached all-purpose flour
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
6 Bosc pears (about 2 1/2 pounds)
2 tablespoons fresh lime juice
2 tablespoons granulated sugar
1 1/2 teaspoons freshly grated ginger
1/4 cup unbleached all-purpose flour
1/4 teaspoon kosher salt
Vanilla ice cream, for serving

Steps:

  • Preheat oven to 400 degrees with rack in center.
  • Crisp topping:Stir together oats, sugar, almonds, flour, and salt. Add butter and mix with hands until small clumps form and dry mixture is coated in butter. Cover with plastic and refrigerate.
  • Filling:Peel, halve, and core pears, then slice into 1/2-inch-thick pieces. Add to a large bowl and toss with lime juice as you work to prevent pears from browning. Toss with sugar, ginger, flour, and salt. Transfer to a 2-quart baking dish. Remove crisp topping from refrigerator and break into small pieces. Scatter evenly over the top. Transfer to oven and bake until bubbly, 50 to 60 minutes (tent top with foil if browning too quickly). Remove from oven and let cool on a wire rack 20 minutes before serving with vanilla ice cream. Crisp is best eaten the day it's made, but can be stored, covered, for up to 3 days in the refrigerator.

Tips:

  • Use ripe, firm pears for the best flavor and texture.
  • If you don't have any amaretto liqueur, you can substitute another type of liqueur, such as Grand Marnier or Cointreau.
  • If you don't have any almond extract, you can substitute vanilla extract.
  • For a crispier topping, use a combination of oats and flour.
  • If you want a sweeter crisp, add more sugar to the topping.
  • Serve the crisp warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Amaretto pear crisp is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet pears, crunchy oats, and nutty amaretto flavor is sure to please everyone at your table. So next time you're looking for a special treat, give this recipe a try.

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