Description
A delicious Bourbon Peach Crisp, perfect for summer desserts, combining fresh peaches with a buttery oat topping.
Ingredients
Scale
- 2 and 1/2 pounds fresh ripe peaches, pitted and cut into 1/4-inch slices
- 2 and 1/2 tablespoons bourbon
- 2 tablespoons freshly squeezed orange juice
- 1/21/2 teaspoon orange zest
- 11/2 teaspoon vanilla extract
- 1/2 cup light brown sugar, packed
- 1/41/2 teaspoon ground cinnamon
- 3 tablespoons cornstarch
- 1/2 cup unsalted butter, cut into cubes, room temperature
- 3/4 cup old-fashioned oats
- 1/2 cup pecans, finely chopped
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 11/2 teaspoon ground cinnamon
- 1/41/2 teaspoon ground cardamom, optional
- 2/3 cup all-purpose flour
- Ice cream for serving, optional
Instructions
- Preheat the Oven: Start by firing up your oven to 375 degrees F. You will know it is ready when you feel the warm air circulating and hear that little beep. Trust me, this step is crucial; if it is not hot enough, your topping will not get that lovely golden brown.
- Prepare the Peach Filling: Mix the sliced peaches right in your baking dish. Stir in 1/4 cup granulated sugar, 3 tablespoons cornstarch, 2 tablespoons freshly squeezed orange juice, 1/21/2 teaspoon orange zest, 2 and 1/2 tablespoons bourbon, and 11/2 teaspoon vanilla extract until everything is well coated. You will start to notice the peaches getting juicy and fragrant.
- Make the Crisp Topping: In a separate bowl, whisk together 3/4 cup old-fashioned oats, 2/3 cup all-purpose flour, 1/2 cup light brown sugar, packed, 1/4 cup granulated sugar, and 11/2 teaspoon ground cinnamon. Add 1/2 cup unsalted butter, cubed, and mix until crumbly. It will feel a bit sandy between your fingers and smell buttery.
- Layer & Bake: Spoon the crisp topping over the peach mixture, covering it evenly. It should look like a cozy blanket of crumbles. Pop it in the oven and set a timer for 45 minutes, but do not forget to check on it halfway through. If it is not browning, you might want to rotate it for even cooking.
- Cool & Serve: Once the timer goes off, take it out and let it cool down for about 15 minutes. This cooling time is key to letting the juices thicken. Be careful not to dive in too soon, or you will end up with runny filling!
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
- Expert Tips: If using frozen peaches, consider adding an extra 21/2 teaspoons of cornstarch to help thicken the filling. When your crisp topping lacks moisture, a little melted butter, about 1 tablespoon, can help improve its texture. If your topping is not achieving that golden hue, make sure your oven is preheated to 375 degrees F before baking. For a simpler cleanup, prepare the peach mixture directly in your baking dish instead of a separate bowl. Allow the crisp to sit for about 15 minutes after baking; this helps the juices set nicely.
- Reheating Instructions: To reheat, place in a preheated oven at 350 degrees F for about 15 to 20 minutes until warmed through.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream on top. Garnish with fresh mint for color and flavor. You can pair with whipped cream or yogurt for a lighter option.
- Recipe Variations: You can add a splash of rum instead of bourbon. Consider incorporating other fruits like blueberries or raspberries. You may swap pecans for walnuts for a different nutty flavor.
- Ingredient Notes: When selecting peaches, choose ones that are ripe and fragrant for the best flavor. If brown sugar is not available, granulated sugar can be used but it may alter the flavor slightly.
Nutrition
- Serving Size: 1/8 of the crisp
- Calories: null
- Sugar: null
- Sodium: null
- Fat: null
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: null
- Fiber: null
- Protein: null
- Cholesterol: null