- 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
- 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. Yield: 12 servings.
Originally published as Crunchy Amaretto Peach Cobbler in Simple & Delicious December/January 2012, p92
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Reviewed Mar. 30, 2013
"Too much amaretto I thought and we served it with a scoop of vanilla ice cream"