Stuffed Peaches

Ever since we returned from our vacation, all I've wanted to eat is fruit. So today we went to the farmer's market and I got some peaches. I found this recipe for baked peaches that uses amaretti cookies, which was cool because I had a bunch leftover from the lasagna I made. I didn't want to drag out the food processor, so I just crushed the cookies up a little by hand. I cheated and topped with Fat Free Cool Whip.

1 1/2 ounces amaretti cookies(about 12 small cookies)
3 ripe, firm peaches (about 5 ounces each), halved and pitted
3 teaspoons sugar (1/2 teaspoon per peach half)
3 teaspoons unsalted butter (1/2 teaspoon per peach half)
2 cups fresh whipped cream

Preheat the oven to 375 degrees F. Butter the bottom of an 8-inch baking dish and set aside.

Using a melon baller, clean out the red flesh from the center of each peach. Arrange the peaches cut side up in the prepared dish. In the bowl of a food processor, add the amaretti cookies and pulse until finely crumbled. Divide the amaretti crumbs between the peaches. Fill the center of each peach with the amaretti cookie crumbs. Sprinkle 1/2 teaspoon of sugar over each. Dot each peach with 1/2 teaspoon of butter.

Bake until the peaches are tender and the filling is crisp on top, about 30 minutes. Serve warm with whipped cream.