Bourbon Pecan Peach Crisp

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The fall season has officially begun, and what better way to celebrate than to dust off your oven and make this amazing Bourbon Pecan Peach Crisp. Peaches aren’t a typical fall fruit, but they are still in abundance in my neck of the woods, which makes this dessert the perfect transition from summer to fall. If peach season has already passed, this would be amazing with apples too!

Bourbon Pecan Peach Crisp

Of course, no crisp would be complete without a scoop of vanilla ice cream.

Bourbon Pecan Peach Crisp with Ice Cream

Serves 6

Filling Ingredients
3-4 peaches, sliced (about 3 cups sliced)
2 tablespoons bourbon
2 tablespoons brown sugar
1 1/2 teaspoons cornstarch
1 teaspoon vanilla extract

Topping Ingredients
1/3 cup pecans
1/2 cup plus 1 tablespoon flour
1/3 cup brown sugar
1/4 teaspoon salt
Pinch cinnamon
1/4 cup (1/2 stick) butter, melted and cooled

Preheat the oven to 375 degrees.

Butter a 7 x 11 baking dish (or other medium-sized baking dish) and set aside.

Spread the pecans evenly onto a baking sheet, and bake until toasted, about 4 minutes. Remove from the oven and let cool.

Add the sliced peaches (no need to peel) to a large bowl. Sprinkle the bourbon over the peaches and gently stir to coat the peaches. Add the brown sugar, cornstarch, and vanilla to the bowl and stir gently until coated. Set aside.

To prepare the topping, stir together the flour, brown sugar, salt, and cinnamon in a medium bowl. Stir in the toasted pecans. Pour the melted butter over the top, and stir to combine.

Spoon the peaches into the bottom of the baking dish, leaving most of the residual liquid in the bowl. Crumble the topping over the peaches, using your fingers to distribute evenly.

Bake in the preheated oven, for about 30-40 minutes, or until the topping is golden-brown and the fruit is bubbly. Let cool for at least 20 minutes.

Serve warm with a scoop of vanilla ice cream, and enjoy!

Adapted from The Bojon Gourmet and Host the Toast.

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Triple Berry Crisp

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Hello everyone! Sorry for the long hiatus. My summer activities seem to be keeping me busier than I expected. Oh, plus, we got a new puppy (it’s like I have a new baby in the house again - but with very sharp teeth). His name is Raleigh.

Isn’t he cute?

Anyway, I hope this recipe is worth the wait. It really is delicious (if I do say so myself)! My kids and I went berry picking at a local farm (so fun!), and we came home with a bounty of Marion berries, Ollalie berries, and raspberries. This was my first experience with Marion berries and Ollalie berries, which are similar to blackberries, and just as delicious. I combined all three berries for this recipe, but feel free to experiment with other berries, if desired.

My family began devouring the berries immediately, but I managed to set aside enough berries for this wonderful dessert. It’s similar to a fruit cobbler, but the fruit is sandwiched between two layers of yummy oat “topping”. I love the combination of hearty oats with sweet berries. I topped the crisp with walnuts, because everything is better with nuts (in my humble opinion).

3 cups fresh berries (I used Marion, Ollalie, and raspberries)
2 tablespoons white sugar
1 cup oats
1 cup brown sugar
1/2 cup flour
1/2 teaspoon salt
8 tablespoons (1 stick) cold, unsalted butter, cut into small pieces
1 cup chopped walnuts

Preheat the oven to 350 degrees. Butter an 8×8-inch baking dish (or other medium baking dish – I used an oval dish).

Add the berries and white sugar to a medium bowl and gently stir together. Set aside.

In another medium bowl, combine the oats, brown sugar, flour, and salt. Add the butter pieces and then cut the butter into the oat mixture using a pastry blender or 2 knives (you can use your fingers too), until the mixture resembles coarse crumbs.

Add half of the oat mixture to the bottom of the baking dish and press gently with your hand, packing the mixture slightly.

Add the berries to the baking dish (you may need to drain the accumulated juice from the berries first) and spread evenly over the oat layer.

Top the berries with the remaining oat mixture. I like to take handfuls of the oat mixture and flatten them slightly with my hands before placing them on top of the berries. Sprinkle the walnuts on top of the oat mixture.

Bake for 50 to 60 minutes, until the topping is firm and browned. Let cool for 20 minutes. Serve warm with vanilla ice cream or fresh whipped cream.

Store any leftovers in the refrigerator (it tastes great cold too!).

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