Peach Crisp With Toffee Pecans Amaretto

Adapted from nick's bar & fish house, new buffalo, michigan (published in bon appetit, august 2010). Serve with vanilla ice cream.

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.

Preheat oven to 350f.

Place toffee bits , pecans , flour , and butter in a food processor.

Using on / off turns , process topping until moist clumps form.

Divide peach mixture among six 1 1 / 4-cup ramekins.

Place ramekins on baking sheet.

Sprinkle topping over peaches in ramekins , dividing equally.

Bake crisps until juices bubble thickly and topping is crisp , about 1 hour.

Cool slightly.

Serve with vanilla ice cream.

peaches, sugar, amaretto, orange juice, orange zest, lemon zest, toffee pieces, pecans, all-purpose flour, butter