📝 About This Recipe
This exquisite Peach Crisp captures the essence of summer with sun-ripened peaches bathed in a delicate bourbon-vanilla syrup. Unlike a traditional cobbler, this version features a deeply toasted oat and pecan streusel that provides a sophisticated crunch against the jammy fruit. It is a timeless American comfort classic, elevated with warm spices and a hint of citrus to balance the natural sweetness of the harvest.
🥗 Ingredients
The Peach Filling
- 6-7 large Fresh Peaches (ripe but firm, sliced into 1/2-inch wedges)
- 1/4 cup Granulated Sugar
- 1/4 cup Light Brown Sugar (packed)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Cornstarch (to thicken the juices)
- 1 tablespoon Bourbon (optional, for depth of flavor)
- 1 teaspoon Vanilla Extract (pure Madagascar vanilla preferred)
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Ginger
The Crisp Topping
- 1 cup Old-Fashioned Rolled Oats (do not use instant oats)
- 1 cup All-Purpose Flour (spooned and leveled)
- 3/4 cup Light Brown Sugar (packed)
- 1/2 cup Pecans (roughly chopped)
- 1/2 cup Unsalted Butter (cold, cut into 1/2-inch cubes)
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Ground Cinnamon
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x9 inch square baking dish or a 10-inch cast-iron skillet with butter.
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2
Prepare the peaches by washing them thoroughly. You can leave the skins on for extra color and nutrients, or blanch them in boiling water for 30 seconds to peel them easily.
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3
Slice the peaches into 1/2-inch thick wedges and place them in a large mixing bowl.
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4
Add the granulated sugar, 1/4 cup brown sugar, lemon juice, cornstarch, bourbon, vanilla, cinnamon, and ginger to the peaches. Toss gently with a spatula until the fruit is evenly coated.
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5
Transfer the peach mixture and all its juices into the prepared baking dish, spreading them out into an even layer.
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6
In a separate medium bowl, combine the rolled oats, flour, 3/4 cup brown sugar, chopped pecans, cinnamon, and sea salt for the topping.
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7
Add the cold, cubed butter to the oat mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized chunks of butter remaining.
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8
Sprinkle the crisp topping evenly over the peach filling, ensuring you cover the edges to prevent the fruit juices from burning against the dish.
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9
Place the dish in the center of the oven and bake for 40-45 minutes. The topping should be a deep golden brown and the fruit juices should be bubbling vigorously around the edges.
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10
If the topping is browning too quickly, loosely tent the dish with aluminum foil for the last 10 minutes of baking.
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11
Remove from the oven and place on a wire rack. Let the crisp rest for at least 15-20 minutes before serving; this allows the fruit juices to thicken into a glossy sauce.
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12
Serve warm in shallow bowls, making sure each portion gets a generous scoop of the crunchy topping.
💡 Chef's Tips
Use 'freestone' peaches if possible, as the pit pulls away easily from the flesh for cleaner slices. Keep your butter very cold; this is the secret to a crumbly, crisp texture rather than a greasy one. If using frozen peaches, thaw them halfway and drain excess liquid before tossing with the cornstarch. For an extra crunch, toast the pecans in a dry pan for 3 minutes before adding them to the oat mixture. Don't overmix the topping; you want distinct clumps of butter and oats to create that signature 'crisp' architecture.
🍽️ Serving Suggestions
Top with a large scoop of high-quality Madagascar vanilla bean ice cream for the classic 'a la mode' experience. Drizzle with a salted caramel sauce to enhance the buttery notes of the pecan topping. Serve alongside a dollop of cold, lightly sweetened crème fraîche to provide a sophisticated tang. Pair with a glass of chilled Moscato d'Asti or a warm cup of Earl Grey tea. For brunch, a spoonful of Greek yogurt and a drizzle of honey makes this a decadent morning treat.