The English Post

Peaches with amaretti crumble

PEACHES WITH AMARETTI CRUMBLE
Written by Veronica Lavenia

Peaches with amaretti crumble are a delicious idea to enjoy this juicy summer fruit.

Summer fruit is the joy of every cook. So many colorful and juicy gems, versatile in cakes, cookies or to make simple but delicious desserts.

Of course, the choice of fruit, possibly organic and local, is crucial. For this, peaches with amaretti crumble dessert I chose the Sicilian peaches from Bivona, Italian excellence, known for its juicy pulp, although it grows on dry land, almost without water. The pulp is consistent. This quality of peach is different from other white-fleshed peaches because it has a smaller extension of the red color of the peel. Its sweetness makes it a peach with a low acid content. Its aroma and intense flavor, much more pronounced than that of common peaches, is due to the presence of two substances absent in other types. Peculiarities that make it ideal for any type of dessert. This delicious crumble is butter free and the amaretti cookies make this dessert really special in its simplicity. You can replace amaretti cookies with other crunchy biscotti with dried fruit, such as, for example, Cantucci.

Peaches with amaretti crumble: Ingredients

Serves 2

50 g (2 oz) whole wheat flour

50 g (2 oz) coconut sugar

6 tbsp organic cold pressed sunflower oil (or 4 tbsp mild extra virgin olive oil)

20 amaretti, crumbled

2 white peaches

Peaches with amaretti crumble: Method

  1. Mix the flour with sugar and oil. Add the amaretti. Knead the mixture until you get a sandy dough.
  2. Cut the peaches into two parts, remove the core and place on a lightly oiled pan.
  3. Cover each peach with the amaretti crumble and cook, with lid, for about 15-20 minutes. Serve immediately.

Don’t miss:

Chocolate cake with caramelized peaches

Fruit salad with peaches jam

Toasts with cashew butter and peaches

About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.