Food: Bourbon Peach Crisp

For me, berries are the first sign of summer’s arrival, so that should mean the arrival of peaches are a sign of summer’s close, but I prefer to see their arrival as the half way point.  Calm down winter lovers, we still have a way to go before the dreaded flakes arrive and I plan to enjoy every hot humid dog day of summer. Peaches in my area are in abundance throughout August, we even have a Peach Festival later in the month.  Peach everything. Nothing says summer like biting into a fresh peach and having the sweet juices run down your elbows. We’ve all done it and if you haven’t, you don’t know what you are missing! This delicious, juicy drupe is incredibly versatile. From jams and chutneys to crisps and cobblers to pies and sundaes, peaches are awesome.  You can reduce them in a sauce and grill them on the bbq. But best of all, peaches go great with bourbon. Let me show you how:

Bourbon Peach Crisp

Ingredients:  use an 8” cast iron skillet or 8x8 pan (recipe can easily be doubled)  

peach crisp ingred.jpg


6 peaches, sliced (you can leave the skins on

¼ cup of brown sugar

¼ cup of bourbon + 2 oz

½ tsp vanilla

1 tbsp of cornstarch


½ cup of flour

2/3 cup of oats

½ cup brown sugar

½ tsp of cinnamon

Pinch of nutmeg

½ cup of butter – cold and cut in cubes

½ tsp of maldon flakes (optional)


peach crisp half oats.jpg
  1. Preheat the oven to 350 F.  Butter or spray your pan.

  2. Place the sliced peaches in a medium bowl, sprinkle with brown sugar and drizzle the bourbon and vanilla over peaches.  Sprinkle the cornstarch over. Toss the peaches and set aside.

  3. In a large bowl, add the flour, oats, brown sugar, cinnamon and nutmeg.  Give it a stir.

  4. Add the butter to the flour and oat mixture and with a pastry cutter or your hands, cut the butter into the dry mix.  Using your hands is so much easier! You want small clumps of butter worked into the oat mixture. See the pic to get an idea! If some pieces are bigger, don’t worry, they will melt into bourbonliciousness.  

  5. Pour the peaches and juices into the skillet or pan.

  6. Sprinkle or spoon the topping evenly over the peaches.

  7. Sprinkle the salt, if using.

  8. Bake at 350F for 45-50 minutes

  9. Cool slightly.  Serve warm with your favorite topping.  (or eat it cold from the fridge at 1am – I won’t judge).



The soft, sweet, bourbony goodness of the peaches and the crispiness of the topping are just the perfect combination.  If your peaches are slightly under ripe, use them, they will keep their form. The bourbon, brown sugar and juice from the peaches meld with the butter and make a sweet caramel sauce that is just killer.  Top with ice cream or whip cream or hell…make this when you are home alone and dig in. It takes less than 10 minutes to put together – and that 2oz of bourbon? Scoop some crisp in a bowl while it’s still warm, top as you wish (I like to eat it as is) and pour that bourbon.  It is a perfect pairing. Enjoy.



Have questions about the recipe or want to share your experience making this?  Leave a comment below or send me a direct message @mlinehan995. I hope you enjoy it just as much as I had making, sharing and eating it!   



Maureen Linehan



Jordan GrigsbyComment