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Peach Crisp With Toffee, Pecans & Amaretto

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“Adapted from Nick's Bar & Fish House, New Buffalo, Michigan (published in Bon Appetit, August 2010). Serve with vanilla ice cream.”

Ingredients Nutrition

  • 6 large peaches, peeled, halved, pitted, each half cut into 6 wedges (about 3 1/2 pounds)
  • 14 cup sugar
  • 14 cup Amaretto
  • 2 tablespoons orange juice
  • 1 12 teaspoons freshly grated orange zest
  • 1 teaspoon freshly grated lemon zest
  • 1 cup toffee pieces (such as Skor)
  • 12 cup chopped pecans
  • 6 tablespoons all-purpose flour
  • 4 12 tablespoons chilled butter, cut into 1/2-inch cubes


  1. In large bowl, combine peaches, sugar, amaretto, orange juice, orange zest, and lemon zest. Toss to coat. Let stand at room temperature 30 minutes, tossing occasionally.
  2. Preheat oven to 350°F
  3. Place toffee bits, pecans, flour, and butter in a food processor. Using on/off turns, process topping until moist clumps form.
  4. Divide peach mixture among six 1 1/4-cup ramekins. Place ramekins on baking sheet. Sprinkle topping over peaches in ramekins, dividing equally.
  5. Bake crisps until juices bubble thickly and topping is crisp, about 1 hour.
  6. Cool slightly. Serve with vanilla ice cream.

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