Recently we received what I assume will be some of the last stone fruit for the season from our Daily Harvest Express fruit and veggie box, which is a bummer because I love stone fruits. But, we’re now moving into fall and different fruits will start to take their place.
Having received as much fruit as we did, I decided to make this bourbon peach brown sugar crisp. It borders on summer and fall and is so tasty with a good scoop of vanilla bean ice cream. It’s a quick dessert to put together which is perfect for the evenings when you want dessert, but you don’t want anything that will take a whole lot of effort, which is often for me. Especially if I’ve had a busy day with the kids.
This recipe could also work with nectarines if you have those on hand instead, or you could even mix the peaches with nectarines. It will still turn out just as good. I hope you enjoy this dish just as much as my family did. It’s something you will easily make time and again.
BOURBON PEACH BROWN SUGAR CRISP
- 4 cups Peaches or Nectarines, peeled and sliced
- 1/4 cup Sugar
- 1 1/2 Tablespoons Cornstarch
- 1 Tablespoon Bourbon
- 3/4 cup Oats
- 3/4 cup Flour
- 1/2 cup Dark Brown Sugar
- 1/3 cup Granulated Sugar
- 1 teaspoon Pumpkin Pie Spice
- 8 Tablespoons Cold Butter, cut into small pieces
Heat oven to 350 degrees.
Place sliced nectarines, sugar, cornstarch, and Bourbon in a bowl. Toss to coat.
In small bowl, mix oats, flour, dark brown sugar, granulated sugar, and pumpkin pie spice. Cut in cold butter with a fork or pastry cutter until it is combined. You may have chunks of butter and that is okay as the butter will melt in the oven.
Place peaches or nectarines in 9-inch baking dish. Top with brown sugar – oat crumble.
Bake for 18-23 minutes or until crumble is melted and starts to bubble.
Serve warm with vanilla bean ice cream.
Recipe adapted from Modern Honey