Bourbon Peach Crisp
This Bourbon Peach Crisp is filled with juicy peaches and topped with a crispy oat crumble. It is quick and easy to make, and is the perfect summer dessert.
Why you’ll love this Bourbon Peach Crisp
All you need is a handful of simple ingredients to make this recipe, and most you probably already have on hand. A mixing bowl, a baking dish, and you’re set.
The combination of peaches and bourbon is so delicious, and unlike pie, a crisp is so easy to throw together and is always a crowd pleaser.
This crisp is easily adaptable and can be made with fresh or frozen peaches. If you decide to use frozen peaches, make sure they are completely thawed first and the excess liquid is drained out,
How to make Bourbon Peach Crisp
Peel and slice your peaches, and then add some brown sugar, bourbon, and corn starch, and toss everything together.
Mix the crisp topping ingredients together in a food processor by pulsing them a few times until they resemble a crumble, or in a bowl, using your hands until it’s crumbly.
Spread the peaches into a baking dish and sprinkle the topping all over the fruit.
Bake at 375 degrees F for 30-45 minutes or until it starts to bubble on top. Cool for about 20 minutes before serving.
Tips on making this recipe perfectly
If using fresh peaches, make sure they are very ripe. Unripe peaches will not be as flavorful.
If using frozen peaches, make sure they are fully defrosted and the excess liquid in drained.
This recipe can be made gluten free by replacing the flour with a gluten free blend, and gluten free oats. I recommend, King Arthur Flour, Cup4Cup, or Bob’s Red Mill.
Use a higher quality Bourbon if possible, this way the flavor will be better, and slightly more intense.
More Summer dessert recipes to try
If you tried this Bourbon Peach Crisp or any other recipe on the blog, leave a comment below and let me know how you liked it. And be sure to tag me on instagram if you make this!
Bourbon Peach crisp
Ingredients
- 6 cups (900 grams) peaches, sliced
- 1/2 cup (100 grams) brown sugar
- 4 tablespoons bourbon
- 2 tablespoons cornstarch
- 1/2 cup (100 grams) brown sugar
- 1 cup (132 grams) all purpose flour
- 1/2 cup (113 grams) unsalted butter
- 1/2 cup (65 grams) rolled oats
Instructions
- Preheat oven to 375 degrees F. Lightly butter an 8 inch baking dish. Set aside.
- Peel the skin off the peaches, remove the pit, and slice into 1/2 inch thick slices.
- In a medium bowl, mix together the peaches, brown sugar, bourbon, and cornstarch.
- Spread out into the baking dish.
- In a food processor, pulse the flour, brown sugar, oats, and cubed butter until crumbly. This can also be done with your hands in a larger bowl.
- Evenly spread the oat topping onto the fruit.
- Bake for30-45 minutes or until the fruit starts to bubble out of the sides.
- Cool for 15-20 minutes before serving.
Notes:
*The crisp is best served the day it's made with vanilla ice cream!