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!
2 and 1/2poundsfresh ripe peachespitted and cut into 1/4-inch slices
2 and 1/2Tablespoons (35ml)bourbon
2Tablespoons (28ml)freshly squeezed orange juice
1/2teaspoonorange zest
1teaspoonvanilla extract
1/2cup (106g)light brown sugar, packed
1/4teaspoonground cinnamon
3tablespoonscornstarch
For the Crisp Topping:
1/2cup (113g)unsalted buttercut into cubes, room temperature
3/4cup (75g)old-fashioned oats
1/2cup (57g)pecansfinely chopped
1/4cup (50g)granulated sugar
1/2cup (106g)light brown sugarpacked
1teaspoonground cinnamon
1/4teaspoonground cardamom optional
2/3cup (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!
Video
Keyword peach, peach recipes, fruit crisps, peach crisp
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