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Bourbon Pecan Peach Crisp is the ultimate summer dessert! Made with brown sugar, fresh peaches, rolled oats, and bourbon, this easy peach crisp recipe is summer in a skillet. Peak season ripe peaches are best but frozen peaches will work. And serve with a scoop of vanilla ice cream!
Sweet Peach Crisp: The Ultimate Summer Dessert
I look forward to peach season all year long! Peach desserts are such a luxury because the window to enjoy peak season peaches is tragically short. And what’s better than a bubbling skillet of warm peaches topped with golden brown crisp topping… and ice cream?!? NOTHING!
Why You’ll Love this Easy Peach Crisp
- Brown sugar, cinnamon, orange juice work together to enhance the peach flavor!
- Like most fruit crisps, it’s easy to make, but will quickly become your favorite summer dessert.
- Juicy ripe peaches covered with a golden brown crisp topping… to-die-for!
- Delicious served with a scoop of vanilla ice cream on top… or two scoops, if you’re like me.
- You can make it in a baking dish, casserole dish, or large skillet.
- Make this peach dessert with fresh peaches or frozen peaches.
- Adding a dash of bourbon enhances the depth of flavor, but you can omit it.
Easy Peach Crisp Recipe
- Sweet Peaches: Choose semi-firm but ripe sweet peaches. They shouldn’t be mushy and you definitely want the slices to hold their shape when sliced.
- Bourbon: My secret ingredient to this classic summer dessert! But feel free to replace with a tablespoon of vanilla extract or use another liquor like rum or whiskey.
- Orange: Freshly squeezed orange juice and zest enhance the peach flavor. If you can’t find fresh oranges, skip the zest and replace with peach nectar or store-bought OJ. I don’t suggest using lemon juice.
- Vanilla Extract: Adds rich flavor and helps enhance the other flavors in this recipe.
- Brown Sugar: In a pinch, granulated sugar will work. But brown sugar adds the best flavor to this fruit crisp!
- Cinnamon/Clove/Nutmeg (or Allspice): The warmth of these spices adds just enough kick to enhance the flavor of the peaches.
- Cornstarch: A bit of cornstarch helps thicken the peach filling up. See my notes below if you’re using frozen peaches.
Golden Brown Crisp Topping
- Unsalted Butter: For the easy and even blending, cut it into cubes. And make sure the butter is at room temperature before use.
- Old-Fashioned Oats: Aka rolled oats. Do not replace these with quick oats.
Pecans: This nut can easily go rancid, so always check they’re fresh before use.
Sugar: A combination of brown sugar and granulated sugar sweeten the crisp topping. And ensure it bakes up golden brown.
Spices: Cinnamon and cardamom team up to add sweet flavor to this crisp topping!
All-Purpose Flour: I don’t suggest using any other variety of flour. However some readers have reported good results using a 1 for 1 GF flour substitute. - Ice Cream: Of course, you’ll want to have some ice cream on hand for serving! We love classic vanilla ice cream, but use your favorite flavor.
How to Make Peach Crisp
- Preheat the Oven: Unlike a lot of recipes that preheat the oven to 350 degrees. This recipe calls for a higher temperature of 375. Be sure to preheat your oven about 30 minutes before you plan on baking, so it gets sufficiently hot.
- Make the Peach Filling: 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! And unless peach skin REALLY bothers you, skip peeling them! It’ll save you so much time and effort.
- Pro Tip: If you’re using a skillet, place it on a baking sheet before baking. This just ensures any juices that bubble up land on the baking sheet and not the bottom of your oven.
- Bake the Peach Crisp: For about 45 minutes! Or until the rolled oats in the crisp topping toping are golden brown and the peaches are soft and juicy.
- Serve Warm: But allow the juices to “set” for about 15 minutes before digging in! And of course, serve with a scoop of vanilla ice cream to make this the ultimate summer dessert!
Can I leave the Bourbon Out?
- Yes, you can leave the bourbon out. I would suggest adding a an extra Tablespoon of vanilla extract. Or subbing another liquor.
- If you’re not sure what kind of bourbon to use, we love Bulleit Bourbon, and it’s typically easy to find.
- If you don’t want to invest in a full-size bottle, go to your local liquor store and peruse the mini bottles. You can find them near the check-out counter, and they are the perfect size for baking projects!
- If you don’t have bourbon but still want to use liquor, whiskey would be a nice substitute or even a rye!
Fresh Peaches vs Frozen Peaches
- If you can find ripe peaches that are peak season, by all means, use fresh peaches! In my opinion, fresh peaches is what makes this summer dessert so darn good!
- If you can’t find peak season sweet peaches, frozen peaches will work. Instead of 2 and 1/4 pounds, use (2) 16 ounce bags of sliced frozen peaches.
- Do not thaw the frozen peaches before use! Add them frozen, and break them up with your hands if they’re sticking together.
- Because frozen peaches contain more water than fresh peaches, I suggest adding an extra 2 teaspoons of cornstarch.
More Recipe Suggestions:
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Peach and Cream Cheese Pound Cake Trifle
Bourbon Pecan Peach Crisp
Bourbon Pecan Peach Crisp is the ultimate summer dessert! Made with brown sugar, fresh peaches, rolled oats, and bourbon, this easy peach crisp recipe is summer in a skillet. Peak season ripe peaches are best but frozen peaches will work. And serve with a scoop of vanilla ice cream!
Servings 8 Servings
Equipment
- Large Skillet (oven-safe) (I prefer cast-iron, it goes from stove/oven to table)
Ingredients
For the Peach Filling:
- 2 and 1/2 pounds fresh ripe peaches pitted and cut into 1/4-inch slices
- 4 Tablespoons Bourbon
- 2 Tablespoons freshly squeezed orange juice (28ml)
- 1/2 teaspoon orange zest
- 1 teaspoon vanilla extract
- 1/2 cup light brown sugar (106g) packed
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 tablespoons cornstarch
Substitute:
- 3/4 teaspoon Allspice (in place of cinnamon, nutmeg and clove)
For the Crisp Topping:
- 1/2 cup 113g unsalted butter (113g) cut into cubes, room temperature
- 3/4 cup old-fashioned oats (75g)
- 1/2 cup pecans (57g) finely chopped
- 1/4 cup granulated sugar (50g)
- 1/2 cup light brown sugar (106g) packed packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom optional
- 2/3 cup all-purpose flour (80g)
- ice cream for serving, optional
Instructions
- Preheat oven to 375 degrees (F).
- In a 9×13-inch baking dish OR 12-inch skillet, combine the peaches, bourbon, orange juice, orange zest, vanilla, brown sugar, and cinnamon, clove and nutmeg (or allspice). 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!
