Pecan Peach Crisp: Irresistible Recipe with a Bourbon Twist

As a massive two-year+ project at work winds down, I have some time to revisit the things I love: shopping at farmers’ markets, enjoying fresh ingredients, and cooking with Madam BadWolf.

In this instance, a local farmers market visit produced the most marvelous peaches. On walking in, one could smell the sweetness of the peaches, almost as if in a compulsion. Several quarts of them joined the other produce in our shopping basket. Most peaches will be eaten out of hand or as a fresh fruit component in cereal, but some will be made into a baked peach dessert to be served with good vanilla ice cream.

My first inclination is peach pie, but I’m not up to dealing with the crust. The store-bought crust is either play dough or cardboard, so scratch that. But my mother’s ghost whispered, “Make a cobbler, idiot.” It’s not quite where I wanted to go, but on the right street, I’ll go with a crisp.

For the inquisitive, a cobbler (according to Wikipedia) is :

Cobbler is a dessert consisting of a fruit (or less commonly savory) filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in the United Kingdom) before being baked. Some cobbler recipes, especially in the American South, resemble a thick-crusted, deep-dish pie with both a top and bottom crust. Cobbler is part of the cuisine of the United Kingdom and United States, and should not be confused with a crumble.

Whilst a crumble/crisp, (also according to Wikipedia) is:

A crumble is typically a dessert with a crumbly topping consisting of flour, butter, sugar, and sometimes oats, baked over a fruit filling. Apple and rhubarb are two popular varieties. Savoury fillings such as meat, cheese or vegetables may alternatively be used. As a dessert, crumbles are traditionally served with custard, cream, or ice cream.

In this specific instance, I’ll yield to my mother’s influence and use pecan in the topping and a tot of Bourbon for the filling.

Peach Crisp

Sweet and Juicy peaches, bubble beneath a crust of toated pecan and oat streusel.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 people

Course: Dessert

Cuisine: Southern

Calories: 402

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Strusel

• 100 g Brown Sugar Light or Dark
• 84 g AP Flour
• 2 g Salt
• 110 g Butter Unsalted, Cold, Cubbed
• 60 g Rolled Oats
• 100 g Pecans Chopped
• 1 tsp Cinnamon Fresh Ground

Filling

• 800 g Peaches Washed, pitted, sliced
• 30 g AP Flour
• 100 g Sugar Granulated
• pinch Salt ~ 1g
• 15 ml Lemon Juice Fresh, ~ 1TBSP
• 3 ml Vanilla Extract ~ 1/2 TSP
• 20 ml Bourbon optional, ~ 1/2 shot

Equipment

• 1 9" Square Pan or 10" Cast Iron Skillet

Method

 

Prepare Filling

1. Preheat the oven to 350°F
2. Grease the pan or skillet, (Butter works well here.)
3. Gently mix all of the filling ingredients together in a large bowl
4. spread into the baking dish

Prepare Strusel

1. Whisk the brown sugar, flour, cinnamon, and salt together in a medium bowl
2. Cut in the butter using a pastry cutter or forks until the mixture is crumbly
3. Fold in the oats and pecans

Assemble and Bake

1. Sprinkle Streusel evenly over filling
2. Bake for 45–50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges.
3. Remove from the oven, place on a wire rack, and allow to cool for a few minutes before serving warm.
4. Can also be served at room temperature or cold.

Nutrition

Calories: 402kcalCarbohydrates: 49gProtein: 4gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 30mgSodium: 307mgPotassium: 241mgFiber: 4gSugar: 34gVitamin A: 677IUVitamin C: 5mgCalcium: 51mgIron: 2mg

Notes

Cover leftovers and store in the refrigerator for up to 5 days.

Tried this recipe?

Let us know how it was!