Why You’ll Love This Recipe

Brown sugar, cinnamon, and orange elements amplify the natural peach flavor in every bite.
It’s effortless to prepare yet delivers crowd‑pleasing results ideal for casual gatherings or quiet evenings alike.
The contrast between soft, saucy fruit and a crunchy crisp topping is pure sensory delight.
Served warm and topped with ice cream, it becomes the ultimate indulgence.
Flexible baking options: use a baking dish, skillet, or casserole dish—perfect for what you have on hand.
Bourbon adds complex flavor, but it’s optional—substitute with vanilla or omit altogether.

Bourbon Pecan Peach Crisp

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Peach Filling:

2 and 1/2 pounds fresh ripe peaches, pitted and sliced thin
2 and 1/2 tablespoons bourbon
2 tablespoons freshly squeezed orange juice
1/2 teaspoon orange zest
1 teaspoon vanilla extract
1/2 cup light brown sugar, packed
1/4 teaspoon ground cinnamon
3 tablespoons cornstarch

For the Crisp Topping:

1/2 cup unsalted butter (cubed, room temperature)
3/4 cup old‑fashioned oats (rolled oats)
1/2 cup pecans, finely chopped
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom (optional)
2/3 cup all‑purpose flour
Optional: ice cream, for serving

Directions

Preheat your oven to 375 °F (about 190 °C); let it heat for around 30 minutes for best results.
In your chosen baking dish or skillet (9×13-inch works great), combine the peaches, bourbon, orange juice, orange zest, vanilla, brown sugar, and cinnamon. Toss to coat.
Sprinkle in the cornstarch and toss again until well mixed. Set aside.
Prepare the crisp topping: in a bowl, mix oats, pecans, both sugars, spices, and flour. Add butter cubes and cut them in with forks or a pastry blender until the mixture resembles coarse crumbs.
Evenly sprinkle the topping over the peach filling.
Bake for 40–45 minutes, until the peaches are piping hot and the topping is golden and crisp.
Let it rest for about 15 minutes so the juices settle slightly—this ensures clean, saucy servings.
Serve warm, ideally with a scoop (or two!) of vanilla ice cream.

Servings and timing

Servings: Makes about 8 servings
Prep Time: ~15 minutes
Cook Time: ~45 minutes
Inactive Time (rest before serving): ~15 minutes
Total Time: ~1 hour 15 minutes

Variations

No bourbon: Replace with an extra splash of vanilla extract for a non‑alcoholic, kid‑friendly version.
Frozen peaches: Use two 16‑oz bags of sliced peaches directly from the freezer (no thawing). Add an extra ~2 teaspoons cornstarch to compensate for excess moisture.
Spice swaps: Omit cardamom or substitute with nutmeg for a different flavor twist.
Gluten-free option: Use a 1:1 gluten‑free flour substitute in place of all‑purpose flour, as some readers have had success.
Alternate liquor: Try using rum or whiskey if bourbon isn’t available—or skip it altogether.

Storage/Reheating

To store: Cover and refrigerate leftovers for up to 3–4 days.
To reheat: Warm individual portions in the microwave or 350 °F oven until heated through. If refrigerated, you can sprinkle a touch of fresh oats or crumbs on top to refresh the crunch.

FAQs

1. Can I make this ahead of time?

Yes, assemble and refrigerate unbaked. Bake just before serving. Add a few extra minutes to baking time when cold.

2. Can I freeze the crisp?

Absolutely. Freeze it after baking in an airtight container. Thaw in the fridge overnight and warm in the oven before serving.

3. Can I cook it directly in a cast‑iron skillet?

Yes. A 10–12‑inch skillet works well—just place it on a baking sheet to catch any juices that bubble over.

4. Should I peel the peaches?

No need. Leaving the skin on saves prep time and adds texture—unless it bothers you personally.

5. Can I reduce sugar in the filling?

You can, but it may affect sweetness and cooking consistency. Use at least 1/3 cup to maintain balance.

6. What if my topping gets too dark before peaches are done?

Cover lightly with foil until peaches are bubbling gently.

7. Any recommendations for bourbon alternatives?

Vanilla extract works well for a non‑alcoholic version, or use rum or whiskey per taste.

8. Can I double or half the recipe?

Yes. Just keep the fruit‑to‑topping ratio consistent and adjust baking time as needed.

9. Why did the peaches turn watery?

That can happen with frozen peaches or if the filling is too wet—ensure cornstarch is well distributed, and consider adding a little more if needed.

10. What’s the difference between a crisp and a cobbler?

A crisp has a streusel‑style oat topping; a cobbler uses a biscuit‑like or cake topping. They’re both delicious, but texturally different.

Conclusion

This Bourbon Pecan Peach Crisp is the epitome of summer indulgence—effortless to make, bursting with flavor, and topped with golden crunch and creamy ice cream. Whether you’re embracing peach season or using frozen fruit, it’s a dessert sure to become a favorite. Enjoy its warmth, versatility, and sheer deliciousness—sans extra fuss or fussiness.