Bourbon Pecan Peach Crisp
User Reviews
5
Bourbon Pecan Peach Crisp
Description
The Bourbon Pecan Peach Crisp features ripe peach slices coated in a blend of bourbon, orange juice, orange zest, vanilla extract, brown sugar, cinnamon, and cornstarch to thicken the filling as it bakes. The crisp topping mixes butter, oats, finely chopped pecans, sugars, cinnamon, optional cardamom, and flour combined until crumbly. Once assembled, it is baked until the peaches release their juices and the topping is golden and crisp.
The dessert balances juicy, tender peaches with a crunchy, buttery topping delivering a contrast of textures and a warm, spiced flavor profile. Baking at 375 degrees Fahrenheit ensures the peaches soften but hold their shape while the topping crisps nicely.
This peach crisp is best served warm, optionally with ice cream to complement the warm fruit and crunchy topping. It’s a good way to showcase fresh peaches with added depth from bourbon and spices. Allowing the juices to settle after baking helps the filling thicken for an ideal serving consistency.
Ingredients
For the Peach Filling:
- 2 and 1/2 pounds peach pitted and cut into 1/4-inch slices, fresh ripe
- 2 and 1/2 Tablespoons (35ml) bourbon
- 2 Tablespoons (28ml) orange juice freshly squeezed
- 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) butter cut into cubes, room temperature, unsalted
- 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
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!
User Reviews
Overall Rating
5
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