Tuesday, August 12, 2014

Bourbon Peach Crisp

This is a perfect crisp recipe for any kind of fruit. Apples in the fall, pears in the winter, strawberries in the spring, peaches in the summer. You can leave out the bourbon if you chose, if so, just reduce the flour in the filling to 1 tablespoon. I happen to love bourbon and peach together. This decadent crisp is perfect with a scoop of vanilla ice cream. Make this dessert and your summer evening just got a lot better. 

Ande's Bourbon Peach Crisp

  • ½ cup unbleached all-purpose flour
  • ½ cup old-fashioned oats (do not use instant)
  • ½ cup brown sugar
  • ¼ tsp salt
  • 1 stick (4 oz) cold unsalted butter, cut into small pieces
  • ½ cup sweetened dried coconut (optional) 


  • 5-7 med ripe peaches pealed and sliced into 1 inch chunks
  • ¾ cup brown sugar
  • 1 tbsp cornstarch 
  • ¼ cup all purpose flour 
  • 2 tsp freshly squeezed lemon juice
  • ¼ cup bourbon

    Place the flour, oats, brown sugar, coconut and salt in the bowl of a stand mixer and mix till blended. Add the cold butter pieces and mix on low for 3 to 4 minutes until it forms clumps about the size of peas. Place the bowl in the refrigerator to keep the butter cold.

    Preheat the oven to 350°F and position an oven rack in the center.
    In the large bowl, mix the peaches, brown sugar, lemon juice, cornstarch and bourbon until all the fruit is coated evenly. Scrape into a baking dish and spread in an even layer. Sprinkle the topping in an even layer over the fruit (do not press down).
    Bake and serve the crisp for 45 to 55 minutes, until the topping is nicely browned and the fruit is bubbling and soft. Serve warm with vanilla ice cream. 

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