Bourbon Pecan Peach Crisp

Name: Bourbon Pecan Peach Crisp
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 Servings
Ingredients: 2 and 1/2 pounds fresh ripe peaches; 2 and 1/2 Tablespoons (35ml) bourbon; 2 Tablespoons (28ml) freshly squeezed orange juice; 1/2 teaspoon orange zest; 1 teaspoon vanilla extract; 1/2 cup (106g) light brown sugar, packed; 1/4 teaspoon ground cinnamon; 3 tablespoons cornstarch; 1/2 cup (113g) unsalted butter; 3/4 cup (75g) old-fashioned oats; 1/2 cup (57g) pecans; 1/4 cup (50g) granulated sugar; 1/2 cup (106g) light brown sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 2/3 cup (80g) all-purpose flour; ice cream, for serving, optional

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5.0

54 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
1 hr 15 mins
Servings
8 Servings
Course
Dessert
Cuisine
American

Bourbon Pecan Peach Crisp

Iris Warren

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Bourbon Pecan Peach Crisp is the ultimate summer dessert! Made with brown sugar, fresh peaches, rolled oats, and bourbon, this easy peach crisp recipe is summer in a skillet. Peak season ripe peaches are best but frozen peaches will work. And serve with a scoop of vanilla ice cream!

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Ingredients

Servings

For the Peach Filling:

2 and 1/2 pounds fresh ripe peaches pitted and cut into 1/4-inch slices
2 and 1/2 Tablespoons (35ml) bourbon
2 Tablespoons (28ml) freshly squeezed orange juice
1/2 teaspoon orange zest
1 teaspoon vanilla extract
1/2 cup (106g) light brown sugar, packed
1/4 teaspoon ground cinnamon
3 tablespoons cornstarch

For the Crisp Topping:

1/2 cup (113g) unsalted butter cut into cubes, room temperature
3/4 cup (75g) old-fashioned oats
1/2 cup (57g) pecans finely chopped
1/4 cup (50g) granulated sugar
1/2 cup (106g) light brown sugar packed
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom optional
2/3 cup (80g) all-purpose flour
ice cream, for serving, optional

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Instructions

Preheat oven to 375 degrees (F).
In a 9x13-inch baking dish OR 12-inch skillet, combine the peaches, bourbon, orange juice, orange zest, vanilla, brown sugar, and cinnamon. Toss well, making sure the peaches are well coated.
Sprinkle in the cornstarch and toss well to combine. Set aside while you make the crisp topping.

For the Pecan Crisp Topping:

Cut butter into cubes and set aside.
In a large bowl, combine the oats, pecans, both sugars, cinnamon, cardamom, and flour.
Add in the cubed butter and, using two forks or a pastry blender, cut the butter into the dry ingredients until mixture resembles a coarse meal.
Sprinkle topping evenly over peaches. Place pan in the oven.
Bake for 40 to 45 minutes, or until the peaches have begun to burst and release their juices and the topping is golden brown.
Allow the juice to settle slightly (about 15 minutes), then serve warm!