The most deliciously easy Honey Bourbon Peach Crisp recipe coming at you today.
Are you feelin’ peachy?
But not in the mood for a peach cobbler?
Feelin’ sassy?
But not in the mood for a cocktail?
Then a Honey Bourbon Peach Crisp is the way to go!
Super fast. Super easy. Super delicious.
Truth: I like to eat it for breakfast.
I even tell myself that it’s perfectly acceptable since well, um, it has oatmeal in the crisp.
Duh. Oatmeal is for breakfast.
The Honey Bourbon? And ice cream?
Well, ok, ok maybe I shouldn’t have too much of that in the mornings.
Honey Bourbon Peach Crisp
Recipe Type: Dessert/Brunch
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- Topping:
- 3/4 light brown sugar
- 3/4 cup rolled oats (not instant)
- 1/2 cup plus 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 6 tbsp cold unsalted butter, cut into small pieces
- Filling:
- 1/3 cup light brown sugar
- 1/4 cup honey bourbon
- 1 tbsp fresh lemon juice
- 1 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1 1/2 tsp corn starch
- 5-6 medium peaches, halved, pitted and sliced into 1/2 inch thick slices
Instructions
- For the topping:
- Heat the oven to 425 degrees.
- Combine topping ingredients into a large bowl. Using your fingers, blend the butter pieces into the dry ingredients until large clumps form and the flour and butter are completely incorporated, about 3 minutes. Crumble the clumps into small pieces, set aside.
- For the filling:
- Place the brown sugar, lemon juice, cornstarch, vanilla, bourbon and salt in a large bowl and whisk to combine. Add the peaches and stir until evenly coated.
- Transfer the mixture to an 8-by-8-inch glass or ceramic baking dish and arrange it in an even layer. Sprinkle the reserved topping evenly over the peaches.
- Bake until the topping is browned and crisp, about 20 to 25 minutes. Place the dish on a wire rack to cool for at least 30 minutes before serving.
Topped with a mini scoop of ice cream, you need this in your life.
Tired of peaches, yet?
Not me! Here’s more peaches for you to enjoy:
Sugar Crusted Peach Pound Cake
Hi Amy. Am excited to try this recipe…but noticed that it calls for cornstarch in the filling (per the description), but it doesn’t list it in the ingredients so I don’t know the amount?
Hi Kelly!!! I am so sorry about that!! It’s 1 1/2 teaspoons of corn starch- and to be honest, I think I’ve made it without the cornstarch as well. Updating the recipe- thank you so much for catching my boo boo!!!