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In a skillet melt the butter and add the brown sugar. Mix together until all the sugar is covered with butter. Stir until simmering.
Add amaretto peach pecan preserved and apple butter one at a time mixing thoroughly. If mixture bubbles when added turn heat down, stirring until incorporated. Let simmer until mixture thickens.
Add cinnamon, nutmeg and amaretto. Stir until mixture is thick and dark brown.
Put peaches in and fold into mixture until all peaches are covered evenly. Cook for 5 minutes to soften peaches. If using fresh peaches cook until they are soft.
Sift dry ingredients together for the crust in a mixer.
Add the butter and blend until crumbs are like coarse meal, with a paddle attachment.
Add boiling water and mix just until all ingredients are combined.
Pour peach mixture into greased baking dish.
Place crust dough on top of peaches in dollops and spread over the top lightly so the dollops connect.
Bake at 325 degree oven for 55-60 minutes or until crust is golden brown.
Serve warm with a scoop of ice cream or whipped cream and a steaming cup of coffee.