Move over cobbler—there’s a new dessert stealing the spotlight. Bourbon Peach Crisp combines the juicy sweetness of peak-season peaches with a boozy bourbon kick and a crunchy oat-pecan topping. It’s a grown-up twist on a Southern classic that’s taking kitchens by storm.
Baked in a skillet for rustic charm and served warm with ice cream, this crisp is the ultimate way to elevate your dessert game. One bite, and you’ll see why it’s the hit of the season.
A Match Made in Heaven: Bourbon & Peaches
Few ingredients are as iconic in Southern cuisine as bourbon and peaches. The smooth, vanilla-scented sweetness of bourbon perfectly complements the bright, juicy flavors of ripe summer peaches.
In this crisp, the bourbon not only adds depth and complexity to the peach filling but also lends a subtle kick that keeps you coming back for more.
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The recipe calls for bourbon, which is just enough to infuse the peaches with flavor without overpowering them. The bourbon is mixed with brown sugar, vanilla, and a touch of cornstarch to create a luscious, syrupy sauce that coats the peaches and bubbles up around the edges of the crisp as it bakes.
The Crisp Factor: Oats, Pecans, & Plenty of Butter
While the bourbon-spiked peaches are undoubtedly the star of the show, it’s the crisp topping that takes this dessert to the next level. The topping is a perfect balance of old-fashioned oats, all-purpose flour, brown sugar, and chopped pecans, held together with a generous amount of melted butter.
The key to achieving a perfectly crisp, crumbly topping is to mix the dry ingredients and butter with a fork until clumps form, then chill the mixture while you prepare the peach filling. This extra step ensures that the topping stays crisp and doesn’t become soggy as the crisp bakes.
When scattered over the top of the bourbon-peach filling, the topping creates a delightfully crunchy contrast to the soft, tender fruit beneath.
A Skillet Sensation: Baking & Serving Made Easy
One of the best things about this Bourbon Peach Crisp recipe is how easy it is to make and serve. It is recommended to bake the crisp in a cast-iron skillet, which not only looks rustic and charming but also helps the crisp cook evenly and develop a deliciously caramelized crust around the edges.
To assemble the crisp, melt some butter in the skillet, add the peach filling, and sprinkle the chilled topping over the top. Bake for 40-45 minutes, until the filling is bubbling and the top is golden brown.
Let the crisp cool for a bit before serving warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
A New Summer Staple: Bourbon Peach Crisp Here to Stay
With its irresistible combination of flavors and textures, it’s no wonder that Bourbon Peach Crisp has become the dessert of the summer. Whether you’re hosting a backyard barbecue, a dinner party, or just looking for a special treat to enjoy on a lazy weekend afternoon, this crisp is sure to impress.
As more and more people discover the joys of this boozy, buttery dessert, it’s clear that Bourbon Peach Crisp is here to stay. So next time you find yourself with a bounty of ripe summer peaches, skip the classic cobbler and give this fresh twist a try. Your taste buds (and your guests) will thank you.
Bourbon Peach Crisp
Equipment
- 12-inch skillet
Ingredients
For the Peach Filling:
- 2 and 1/2 pounds fresh ripe peaches pitted and cut into 1/4-inch slices
- 2 1/2 tbsp bourbon
- 2 tbsp freshly squeezed orange juice
- 1/2 tsp orange zest
- 1 tsp vanilla extract
- 1/2 cup light brown sugar
- 1/4 tsp ground cinnamon
- 3 tbsp cornstarch
For the Crisp Topping:
- 1/2 cup unsalted butter cut into cubes room temperature
- 3/4 cup old-fashioned oats
- 1/2 cup pecans finely chopped
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 2/3 cup all-purpose flour
- ice cream for serving
Instructions
- Preheat your oven to 375°F.
- In a 12-inch skillet, combine the sliced peaches, bourbon, orange juice, orange zest, vanilla extract, brown sugar, and cinnamon. Mix well to ensure the peaches are evenly coated.
- Sprinkle the cornstarch over the peach mixture and toss to combine thoroughly. Set the peach filling aside while you prepare the crisp topping.
- To make the pecan crisp topping, start by setting aside the cubed butter.
- In a large mixing bowl, combine the old-fashioned oats, chopped pecans, granulated sugar, light brown sugar, cinnamon, cardamom, and all-purpose flour.
- Add the cubed butter to the dry ingredients. Using two forks or a pastry blender, cut the butter into the mixture until it resembles a coarse meal.
- Evenly distribute the crisp topping over the peach filling in the baking dish or skillet.
- Place the pan in the preheated oven and bake for 40 to 45 minutes. The crisp is done when the peaches start to burst and release their juices, and the topping turns golden brown.
- Remove the crisp from the oven and allow it to cool for about 15 minutes, giving the juices time to settle.
- Serve the bourbon peach crisp warm, topped with a scoop of your favorite ice cream.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.