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

Course Dessert

Cuisine Southern

Servings 8 people

Calories 402 kcal

Equipment

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

Ingredients

  

1x2x3x

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

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

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

Keyword Crisp, Peach, Summer

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