cinnamon bourbon peach crisp
Life is short, and so is peach season. Grab this crisp by the spoonful.
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!