Why You’ll Love Bourbon Peach Crisp Recipe

I like this recipe because it highlights fresh peaches in the best possible way. I enjoy how the filling turns thick and glossy while the topping stays crunchy and buttery. It’s simple to make, perfect for sharing, and always feels like a treat straight from a bakery.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Crisp Topping
3/4 cup old fashioned oats
3/4 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 cup chopped pecans
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/2 cup (4 oz, 8 tablespoons) unsalted butter, melted

Bourbon Peach Filling
2 1/2 lbs ripe, but firm peaches, cut into 1/2″ wedges (about 6-8 peaches)
1/2 cup brown sugar
2 tablespoons cornstarch
1/4 cup bourbon
2 tablespoons pure maple syrup
1 teaspoon vanilla bean paste
1/4 teaspoon kosher salt
3 tablespoons unsalted butter

Directions

I start by preheating the oven to 350°F.
To make the topping, I combine the oats, flour, brown sugar, pecans, cinnamon, ginger, and salt in a bowl. I pour in the melted butter and mix with a fork until clumps form, then place the topping in the refrigerator while I prepare the filling.
In a large bowl, I gently toss the peach wedges with the brown sugar, cornstarch, bourbon, maple syrup, vanilla bean paste, and salt until evenly coated.
I set a cast iron skillet over medium heat and melt the remaining butter, swirling it to coat the pan. Once hot, I add the peaches and their juices, spreading them into an even layer.
I sprinkle the chilled crisp topping evenly over the peaches and transfer the skillet to the oven.
I bake for 40 to 45 minutes, until the topping is golden brown and the peach filling is bubbling. I let it rest for about 30 minutes before serving warm.

Servings and Timing

I usually get about 6 servings from this recipe. Prep time takes around 15 minutes, baking time is about 45 minutes, and the total time comes to roughly 1 hour.

Variations

I sometimes swap the pecans for walnuts or almonds depending on what I have. When I want extra spice, I add a pinch of nutmeg or cardamom. I also enjoy serving it with whipped cream instead of ice cream for a lighter finish.

Storage/Reheating

I store leftovers covered in the refrigerator for up to four days. To reheat, I warm individual portions in the microwave or place the skillet back in the oven until heated through. I like serving it warm so the filling stays soft and syrupy.

FAQs

Do I need to peel the peaches?

I usually leave the skins on, but I peel them if I want a smoother texture.

Can I make this ahead of time?

I can bake it ahead and gently reheat it before serving.

What kind of oats work best?

I prefer old fashioned oats because they give the topping great texture.

How do I know when it’s done?

I look for a golden topping and bubbling peach juices around the edges.

Can I use frozen peaches?

I can, but I thaw and drain them first to avoid excess liquid.

Does the crisp thicken as it cools?

I notice it thickens slightly as it rests, which is perfect.

Can I bake this in a baking dish instead?

I can use a standard baking dish if I don’t have a cast iron skillet.

Is this dessert very sweet?

I find it nicely balanced, with the peaches still shining through.

What’s best to serve with peach crisp?

I love serving it with vanilla ice cream or lightly sweetened whipped cream.

Can I double the recipe?

I double it easily for gatherings, using a larger baking dish.

Conclusion

I keep this Bourbon Peach Crisp in my dessert rotation because it’s comforting, flavorful, and always a crowd-aver. With juicy peaches and a crunchy topping, it’s the kind of dessert I look forward to making every peach season.