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A crunchy cookie-nut topping makes this fruit crisp absolutely divine

Serves: 8

Preparation time:
Cooking time:

Dietary guidance: v 


5 cups sliced, fresh, frozen (thawed), or canned(drained) peaches (about 2 pounds)
½ cups fresh or frozen, thawed raspberries
¾-1 cup granulated sugar
2 tablespoons quick cooking tapioca
1 tablespoon orange flavoured liqueur or froze, thawed orange juice concentrate
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
â…› teaspoon ground cloves

½ cup all-purpose flour
â…“ cup granulated sugar
2 tablespoons grated orange zest
1 teaspoon ground cinnamon
â…“ cup chilled margarine, cut into pieces
16 amaretti cookies, coarsely crushed (about 1 cup)
½ cup chopped slivered blanched almonds (about 2 ounces)


Preheat oven to 350 degrees. Mix together peaches, raspberries, sugar, tapioca, orange liqueur, nutmeg, cinnamon and cloves. Spread evenly in an ungreased 10” baking dish. To prepare topping in a medium bowl, mix together, flour, sugar, orange zest and cinnamon. Using a pastry blender or 2 knives, cut in margarine into flour mixture until coarse crumbs form. Mix in cookies and nuts. Sprinkle evenly over peach mixture. Bake crisp until filling bubbles and topping is browned, 40 minutes. Transfer to wire rack to cool slightly.

*For a browner topping, place crisp under the broiler briefly


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