Is there anything better than peach season?! I absolutely love stone fruits, it's my favourite season, and there's seriously nothing better than this Bourbon Peach Brown Butter Crisp. It's honestly so delicious and bourbon and peach are such a perfect pairing.
The best thing is, it's so quick and easy to make. Serve it warmed with ice cream or whipped cream for the perfect summer night dessert.
I’d love to hear how you like it, so please comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients you'll need:
- Peaches, fresh
- Bourbon
- Vanilla extract
- Cornstarch
- Brown sugar
- Salt
- Unsalted butter
- All purpose flour
- Cinnamon
- Rolled oats
Equipment:
- Large bowl
- Medium bowl
- Spatula
- 13x9 Baking dish
- Small pot
- Whisk
Instructions:
Slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning – you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, remove from heat immediately and pour into a tupperware or a baking pan. Cover tightly, place in the refrigerator or freezer, and chill until solid. I always place mine in the freezer. It only takes about 45 minutes this way.
As the butter chills, whisk the remaining streusel ingredients together in a medium bowl. Set aside.
Preheat oven to 375°F. Lightly grease a 13x9 baking dish.
Slice peaches and add to a large bowl with bourbon, vanilla, cornstarch, sugar, and salt. Stir to combine. Pour peach mixture into your baking tin or pie plate.
Scrape butter out of the tupperware or pan and add to the streusel. Use a pastry cutter or a fork to break the butter up into smaller pieces. Combine it with the streusel until the mixture becomes crumbly and all the butter is incorporated. Sprinkle streusel evenly over fruit.
Bake for 40-45 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 slightly before serving. Serve warm with ice cream or whipped cream. Store leftovers in the refrigerator.
Like this recipe? Why not try these?
- Peach Cobber
- Peach Streusel Muffins
- Peach Upside-Down Cake
- Raspberry Hand Pies
- Strawberry Rhubarb Tart
Bourbon Peach Brown Butter Crisp
Ingredients
Topping:
- ½ cup unsalted butter
- ½ cup all purpose flour
- ¾ cup brown sugar
- 1 tsp ground cinnamon
- ¾ cup rolled oats or quick oats
Filling:
- 6 cups ripe peaches (around 6 cups sliced) 6-8 medium-sized
- ¼ cup bourbon whiskey optional
- 1 Tbsp vanilla extract
- 1.5 Tbsp cornstarch
- ¼ cup brown sugar
- ½ tsp sea salt
Instructions
- Slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning – you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, remove from heat immediately and pour into a tupperware or a baking pan. Cover tightly, place in the refrigerator or freezer, and chill until solid. I always place mine in the freezer. It only takes about 45 minutes this way.
- As the butter chills, whisk the remaining streusel ingredients together in a medium bowl. Set aside.
- Preheat oven to 375°F. Lightly grease a 13x9 baking dish or pie plate.
- Slice peaches and add to a large bowl with bourbon, vanilla, cornstarch, sugar, and salt. Stir to combine. Pour peach mixture into your baking tin or pie plate.
- Scrape butter out of the tupperware or pan and add to the streusel. Use a pastry cutter or a fork to break the butter up into smaller pieces. Combine it with the streusel until the mixture becomes crumbly and all the butter is incorporated. Sprinkle streusel evenly over fruit.
- Bake for 40-45 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 slightly before serving. Serve warm with ice cream or whipped cream. Store leftovers in the refrigerator.
Notes
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