Pecan Bourbon Peach Crisp


For the Peach Filling:

  • 2 and 1/2 pounds peaches, pitted and cut into 1/4-inch slices

  • 2 Tablespoons bourbon

  • 2 Tablespoons orange juice

  • 1 teaspoon vanilla extract

  • 1/2 cup light brown sugar

  • 1/4 teaspoon ground cinnamon

  • 3 tablespoons cornstarch

For the Crisp Topping:

  • 1/2 cup unsalted butter, cut into cubes, at room temperature

  • 1 cup old-fashioned oats

  • 1/2 cup pecans, finely chopped

  • 1/4 cup sugar

  • 1/2 cup light brown sugar

  • 1 teaspoon ground cinnamon

  • 2/3 cup all-purpose flour


  1. Preheat oven to 375 degrees (F).

  2. 10’ cast iron skillet combine the peaches, bourbon, orange juice, vanilla, brown sugar, and cinnamon. Toss well, making sure the peaches are well coated.

  3. Sprinkle in the cornstarch and toss well to combine. Set aside while you make the crisp topping.

For the Pecan Crisp Topping:

  1. Cut butter into cubes and set aside.

  2. In a large bowl, combine the oats, pecans, both sugars, cinnamon, and flour.

  3. Add in the cubed butter and, using two forks cut the butter into the dry ingredients until mixture resembles a coarse meal.

  4. Sprinkle topping evenly over peaches. Place pan in the oven.

  5. Bake for 45 minutes, or until the peaches have begun to burst and release their juices and the topping is golden brown