In my humble opinion, the only thing better than peach crisp is BOURBON PECAN PEACH CRISP! Made with brown sugar, fresh peaches, bourbon, and a touch of cinnamon, this is Summer in a baking dish! Serve warm while the fruit is bubbling, with a big scoop of vanilla ice cream on top!
2and 1/2 pounds peaches, pitted and cut into 1/4-inch slices
2and 1/2 Tablespoons bourbon
1/2cuplight brown sugar, packed
For the Crisp Topping:
1/2cup(113 grams) unsalted butter, cut into cubes, at room temperature
3/4cup(75 grams) old-fashioned oats
1/2cup(57 grams) pecans, finely chopped
1/4cup(50 grams) granulated sugar
1/2cup(106 grams) light brown sugar, firmly packed
1/4teaspoonground cardamom (optional)
2/3cup(82 grams) all-purpose flour
ice cream, for serving, optional
Preheat oven to 375 degrees (F).
In a 9x13-inch baking dish OR 10" to 12" cast iron 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!