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Brown Sugar Bourbon Peach Crisp

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A cozy dessert featuring juicy peaches infused with bourbon and topped with a salted oat streusel for a perfect balance of sweet, salty, and crunchy.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (or frozen peaches, thawed and drained)
  • 1/2 cup light brown sugar
  • 1/2 cup dark brown sugar
  • 2 tablespoons bourbon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • For the salted oat streusel:
  • 1 cup old-fashioned rolled oats
  • 3/4 cup all-purpose flour (or almond flour for gluten-free)
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, cold and cubed (or dairy-free butter substitute)

Instructions

  1. Peel and slice about 6 cups of ripe peaches into 1/4-inch thick slices. Toss with 2 tablespoons bourbon, 1/2 cup light brown sugar, 1 tablespoon fresh lemon juice, 1 teaspoon ground cinnamon, and a pinch of salt in a large bowl. Let macerate while preparing streusel.
  2. In a separate bowl, combine 1 cup rolled oats, 3/4 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/2 teaspoon sea salt, and 1/2 teaspoon cinnamon. Add cold cubed butter and cut into mixture with a pastry cutter or forks until coarse crumbs form with some pea-sized bits.
  3. Pour peach mixture evenly into a 9×13-inch baking dish. Sprinkle salted oat streusel evenly over peaches without pressing down.
  4. Preheat oven to 350°F (175°C). Bake on middle rack for 35 to 40 minutes until topping is golden brown and peach juices are bubbly. If topping browns too fast, loosely cover with foil halfway through baking.
  5. Let crisp cool for 10 minutes before serving to thicken juices. Serve warm, ideally with vanilla ice cream or whipped cream.

Notes

Use ripe but firm peaches to hold shape. Keep butter cold for streusel to ensure crisp clusters. If topping browns too quickly, cover with foil halfway through baking. Lemon juice brightens flavor and prevents flat taste. Frozen peaches can be used if thawed and drained well. Adding chopped nuts to streusel adds crunch. For gluten-free, substitute flour with almond or gluten-free flour. Bourbon can be replaced with dark rum, spiced whiskey, or vanilla extract for less boozy flavor.

Nutrition

Keywords: peach crisp, bourbon peach crisp, brown sugar peach dessert, oat streusel topping, cozy dessert, fall dessert, easy peach crisp

Find it online: https://cookluma.com/brown-sugar-bourbon-peach-crisp-recipe-5-easy-steps-for-cozy-dessert/