During this time of year as I’m about to celebrate my birthday, I start to reflect on what makes me happy because I want to continue doing more of that.
Baking makes me happy, it allows me to relax and release any stress that I have. Going in to the kitchen has stopped me from busting out some windows or knocking somebody out. It allows me to calm down and come to a rational understanding and make better decisions.
when you’re baking you don’t have time to be worried about your problems cause you have to stay focus on the recipe. Or you going to fuck it up.
Figure out what makes you happy and do more of it.
Pecan Bourbon Peach Crisp
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8
Ingredients
For the Peach Filling:
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2 and 1/2 pounds peaches, pitted and cut into 1/4-inch slices
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2 Tablespoons bourbon
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2 Tablespoons orange juice
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1 teaspoon vanilla extract
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1/2 cup light brown sugar
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1/4 teaspoon ground cinnamon
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3 tablespoons cornstarch
For the Crisp Topping:
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1/2 cup unsalted butter, cut into cubes, at room temperature
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1 cup old-fashioned oats
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1/2 cup pecans, finely chopped
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1/4 cup sugar
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1/2 cup light brown sugar
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1 teaspoon ground cinnamon
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2/3 cup all-purpose flour
Instructions
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Preheat oven to 375 degrees (F).
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10’ cast iron skillet combine the peaches, bourbon, orange juice, vanilla, brown sugar, and cinnamon. Toss well, making sure the peaches are well coated.
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Sprinkle in the cornstarch and toss well to combine. Set aside while you make the crisp topping.
For the Pecan Crisp Topping:
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Cut butter into cubes and set aside.
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In a large bowl, combine the oats, pecans, both sugars, cinnamon, and flour.
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Add in the cubed butter and, using two forks cut the butter into the dry ingredients until mixture resembles a coarse meal.
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Sprinkle topping evenly over peaches. Place pan in the oven.
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Bake for 45 minutes, or until the peaches have begun to burst and release their juices and the topping is golden brown
