Bourbon Pecan Peach Crisp

.

.

Although this recipe might sound fancy, it’s actually made with pretty basic ingredients (and a few fancier but not fussy ones). For the peach filling you’ll need fresh peaches, bourbon, orange juice (but lemon juice will work in a pinch), vanilla extract (if you want to be extra fancy, use a vanilla bean!), brown sugar, and a touch of cornstarch.

For the crisp topping, you’ll simply combine 1/2 cup of butter, flour, oats, pecans, sugar, and cinnamon. That’s it! Of course, you’ll probably also want to have some ice cream or whipped cream on hand for serving!

Can I leave the Bourbon Out?

Sure. It won’t have the same oomph, but it’ll still be quite delicious! I would suggest adding a little more OJ (maybe a tablespoon or so).

If you’re not sure what kind of bourbon to use, we love Bulleit Bourbon, and it’s typically easy to find. If you’re not a big drinker and don’t want to invest in a full-size bottle, go to your local liquor store and peruse the mini bottles, usually located near the check-out. They’re the perfect size for baking projects! Plus, you can sample a few to see what you prefer without breaking the bank or committing to a huge bottle.

How to Make Bourbon Peach Crisp

This recipe couldn’t be easier! But here are a few tips and tricks to make your baking journey a breeze:

To avoid an extra dirty dish, you can mix the peach filling right in the baking dish! A 9×13-inch baking dish or a large skillet will work fine!
Unless peach skin REALLY bothers you, I say skip peeling them! It’ll save you so much time and effort.
Unlike many recipes that call for you to preheat the oven to 350 degrees, this recipe actually calls for a slightly higher temperature of 375. Be sure to preheat your oven about 20 minutes to 30 minutes before you plan on baking, so it gets sufficiently hot.
If you’re baking in a skillet, you may want to place it on a baking sheet before baking. This just ensures if any juice pop and bubble up, they land on the baking sheet and not the floor of your oven.
Be sure to bake for about 45 minutes! Or until the top is golden brown and the peaches are soft and juicy.
Serve warm, but allow the juices to “set” for about 15 to 20 minutes before digging in! But I also scoop about 1/4 cup into a small bowl to taste test before serving everyone else...