Pecan Peach Crisp: Irresistible Recipe with a Bourbon Twist
![](https://i0.wp.com/www.roguechef.com/wp-content/uploads/2024/07/peach_crisp.jpg?resize=600%2C400&ssl=1)
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.
![](https://i0.wp.com/www.roguechef.com/wp-content/uploads/2024/07/peach_crisp.jpg?fit=250%2C167&ssl=1)
Peach Crisp
Equipment
- 1 9" Square Pan or 10" Cast Iron Skillet
Ingredients
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
Instructions
Prepare Filling
- Preheat the oven to 350°F
- Grease the pan or skillet, (Butter works well here.)
- Gently mix all of the filling ingredients together in a large bowl
- spread into the baking dish
Prepare Strusel
- Whisk the brown sugar, flour, cinnamon, and salt together in a medium bowl
- Cut in the butter using a pastry cutter or forks until the mixture is crumbly
- Fold in the oats and pecans
Assemble and Bake
- Sprinkle Streusel evenly over filling
- Bake for 45–50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges.
- Remove from the oven, place on a wire rack, and allow to cool for a few minutes before serving warm.
- Can also be served at room temperature or cold.
Notes
Nutrition
Filed
under: Dessert, Southern, Summer
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