Bourbon Pecan Peach Crisp
Bourbon Pecan Peach Crisp is the ultimate summer dessert! Made with fresh peaches, brown sugar, rolled oats, and bourbon, this easy recipe brings summer to your skillet. Use ripe peaches or frozen ones, and serve with vanilla ice cream for the perfect treat.
The aroma in your kitchen will make it almost impossible for you to not taste this deliciousness right away, but you’ll need to wait a few long minutes for it to cool down some before. scooping some in to a bowl and topping it off with some vanilla ice cream.
We have to say, nothing beats warm peaches with a golden pecan crisp topping and ice cream!
Recipe (and some photos) by Ashley Manilla at Baker by Nature
Ingredients:
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 Pecan Crisp Topping:
- 1/2 cup (113g) unsalted butter cut into cubes, room temperature
- 3/4 cup (75g) old-fashioned oats
- 1/2 cup (57g) Better Halves 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
Directions:
- Preheat oven to 375 degrees (F).
- In a 9×13-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!
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