cinnamon bourbon peach crisp
What does one do when faced with ten beautiful peaches purchased on a weekly grocery run? Bake peach crisp, of course!
Right now I’m reading a charming little book that takes place in North Carolina and, among other things, explores themes of the Southern beach lifestyle. Ultimately, what I take from the narrative, while ignoring the plot altogether, is the humbleness of simplicity. The lack of complication necessary to create happiness in the everyday.
I like to think I approach my existence with this mindset, unless, of course, Life reminds me that the fast pace is the norm and I’m straggling way behind by trying to slow down. I love nothing more than to dip my feet in the water while plopped on the ledge of the pool with a novel in hand, a cold lemonade to my right, and the AC not too far away when I get hot and annoyed by how unglamorous Florida’s summers are.
Baking this Cinnamon Bourbon Peach Crisp seems like an ode to hospitality, slow living, and comfort. Juicy summer stone fruit – and I tell you hwhat, they are stellar this year – stirred with bourbon and brown sugar, dusted generously with an oatmeal crisp topping, and baked lusciously bubbling and golden. A seriously simple treat for sweltering days.
The blob of vanilla ice cream? Required. A cold scoop and the warm crisp is just divine when it hits the tongue. I might have to get up and grab another spoonful in a sec before I continue with this post…
Sweet Pea(ch)
Aight, back.
Before we dive face first into the irresistible filling, we’ll need to brown some butter. Doing so first allows it to cool somewhat so you don’t scald your ass stirring it into the crumble toppings.
Drop a stick of butter into a small saucepan and melt until golden. This takes about 5 minutes or so. Swirl the pan around occasionally to break up the fizzy bubbles, and keep an ear open for the hissing to stop. This means your butter is close to being finished. Once that lovely brown hue is achieve, pull the pot off the burner while you prep the filling.
For said peaches, mix up those sliced sugar beauties with brown sugar, bourbon, corn starch, and vanilla. Pour into a lightly greased pie plate.
Put that brown butter to use for the crisp topping. Stir the golden elixir with brown sugar, flour, old fashioned oats, and cinnamon. Crumble overtop the peaches, use it ALL, don’t be shy.
Pop the dish into the oven at 350 degrees for 30-35 minute. When the juices start bubbling up to the edges, the crisp is ready to be removed and devoured… Well, maybe not right away unless you want to scorch all your tastebuds and your gums. Your prerogative, but I wouldn’t recommend.
Cool the crisp for about 20 minutes to let the filling congeal (I hate that word but I couldn’t think of anything better. Coagulate? Even worse.) Then, spoon out a generous heap into a bowl, top with a scoop of cold vanilla ice cream, and enjoy!
You can keep leftover crisp for a few days. I definitely recommend reheating it in the oven at 350 for 15 minutes or so, either in the dish or portioned into an ovenproof bowl. Microwave reheat probably won’t restore the integrity of the texture.
Alright, BRB again, I need to go eat more crisp. Hehe.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
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cinnamon bourbon peach crisp
Ingredients
- 5 cups peaches, sliced (about 5-6 peaches)
- 1/2 cup dark brown sugar
- 2 tbsp bourbon
- 1 tbsp corn starch
- 2 tsp vanilla extract
crumble topping
- 1 stick butter
- 3/4 cup all purpose flour
- 1/2 cup old fashioned oats
- 1/2 cup dark brown sugar
- 1 1/2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees. Lightly grease a pie plate with butter or oil.
- In a small saucepan, melt the butter until golden brown, about 5-6 minutes, swirling the pan occasionally. You will know the butter is getting close when it ceases making a fizzing, hissing sound. Remove the pan from the heat and let cool while you prep the peaches.
- In a large bowl, combine with a wooden spoon the sliced peaches, brown sugar, bourbon, corn starch, and vanilla extract. Pour into the prepared pie plate.
- In a separate bowl, mix the brown butter with the flour, oats, brown sugar, and cinnamon.
- Sprinkle the crumble topping over the peaches. Bake the crisp for 35-40 minutes until bubbling around the edges and smelling like fucken heaven in your kitchen. Let the filling cool for about 20 minutes, then scoop out a big heap and serve with vanilla ice cream!
