Ripe peaches, crispy oatmeal, and subtle undertones of vanilla and oak are in every bite of this bourbon peach crisp. Save room for dessert!
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The bounty of summer is coming alive in my backyard. While most of my plants are still in their flowering stages the peaches are ripe and ready to be picked, making this the perfect time for bourbon peach crisp.
This crisp has the subtle tones of vanilla and oak from the bourbon, along with the sweet juiciness of the peaches and the crispiness of homemade oatmeal streusel. It’s a slice of heaven on a plate, (even if you cheat and use frozen peaches.)
This dessert is a spinoff of my Apple Crumble. I used the same sauce, swapped the apples for peaches, and made minor adjustments to the topping. Yes, they are easy substitutions that you could of made yourself, but it’s way too delicious not to share!
A basic fruit crisp is a super easy dessert that can be mastered quickly. The best part is the flexibility for using fresh or frozen fruit. As long as the spices compliment the fruit, you can create a great crisp and clear out your freezer all at once!
Today however, we are talking strictly peaches. Peaches that came off of my tree to be exact. My back yard tree is a hybrid with three types of peaches, 1 type of nectarine, and 1 type of plum. Only the peach branches have yielded fruit so far, but the tree has only been planted 2 years so I have hope for more.
The peaches I had on hand were both white and yellow, giving me a beautiful blend of color. The yellow peaches were so perfectly ripened that they looked almost purple in some spots! Using a blend is not necessary to your success, so use what you can find, either fresh or frozen.
Start by setting out a stick of butter for the topping, then make the bourbon caramel sauce. The full recipe was included in the post for the Top Ten Gifts for the Beginner Chef, but I have included directions below for the amount you need for the crisp. If you want to make extra you can follow the full recipe on that page instead. I like keeping this sauce around for ice cream sundaes, a fruit dip, or even making special coffee drinks, so I always make extra!
Melt the butter in a small sauce pan over a medium heat. Once it’s liquid and foamy, stir in the brown sugar. The mixture will be fairly thick. Continue to cook until tiny bubbles start to form on the edge of the pan then add the heavy cream, salt, and bourbon. Allow it to cook uncovered over medium heat, whisking occasionally. Once the sauce triples in size, remove it from the heat and allow to cool in the pan.
Warning: this method does not require a candy thermometer, but you should not leave it unattended! If it bubbles over or burns, the mess is very difficult to clean. For more detailed information about creating the caramel sauce including pictures of the progress, check out the Apple Crumble post.
While the caramel is cooling, preheat your oven to 350 degrees. Slice the peaches into chunks or slivers depending on your personal preference. Place them in a large bowl with 1/2 cup of the caramel sauce. Stir to coat and let rest.
In a medium sized mixing bowl combine the flour, oats, brown sugar, ginger, and salt. Whisk together the dry ingredients, then crumble in the room temperature butter using your hands or a pastry cutter. The butter chunks should be no larger than pea sized once mixed with the dry ingredients.
To assemble the bourbon peach crisp pour 1/4 cup of the caramel sauce into the bottom of a 10″ inch pie pan and spread evenly. Scoop the peaches into the pan next, leaving any extra liquid behind in the bowl. This liquid is the difference between a thick sauce and a watery sauce when it’s time to eat your crisp. Top with the streusel and drizzle on any remaining caramel sauce.
If you have made a double batch of the sauce, don’t drizzle on the entire remaining sauce! Use between 3 – 4 tablespoons across the top of the whole crisp.
Bake at 350 degrees for 30 – 35 minutes or until the top turns a rich golden brown. This bourbon peach crisp tastes great straight from the oven, but it tastes great cold too! If you like, top it with some vanilla bean ice cream for a decadent treat.
Don’t forget to PIN or YUM this recipe for later! What’s your favorite kind of fruit crisp or crumble? Let me know in the comments below!
Bourbon Peach Crisp
Bourbon Caramel Sauce
- 1/4 cup butter
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 2 tsp bourbon or vanilla
- 1/4 tsp salt
- 2 1/2 lbs peaches
- 1 cup flour
- 1/2 cup old fashioned oats
- 1/3 cup brown sugar
- 1/2 tsp ginger
- 1/4 tsp salt
- 1/2 cup butter
- Preheat oven to 350 degrees and set out a 1/4 cup of butter to come to room temperature.
Make the Caramel Sauce:
- In a small sauce pan over medium heat, melt 1/4 cup of butter until foamy. Add in 1/2 cup of brown sugar and continue to cook 3 - 5 minutes or until tiny bubbles form around the edge of the pan.
- Stir in cream, 1/4 tsp salt, and bourbon. Continue to cook over medium heat.
- Mixture will bubble up and expand. Stir occasionally to prevent burning.
- Once the mixture has tripled in size remove from heat and allow to cool slightly in the pan.
Prep the peaches:
- Slice or dice your peaches depending on your personal preference.
- Toss the peaches with 1/2 cup of the warm caramel sauce and let rest.
Prep the topping:
- In a medium bowl combine flour, oats, 1/2 cup brown sugar, ginger, and salt.
- Mix to combine well, then crumble in butter using your hands or a pastry cutter.
- Pour 1/4 cup of caramel into the bottom of a 10" pie pan. Spoon the caramel covered peaches on top, being careful not to add the liquid from the bottom of the bowl.
- Top with the streusel and drizzle with any leftover bourbon caramel sauce.
- Bake at 350 degrees for 30 - 35 minutes or until golden brown.