Peach Bourbon Crisp: The Dessert You Need for Peach Season

Peach season, hooray! I love peach season! We live in southern Ontario and the Niagara region has some of the finest peaches in the world. We have sliced peaches, granola, and yogurt for breakfast, some peaches for a snack, and of course, we bake or make cocktails with the peaches.

Check out my Vanilla Peach Scones with Bourbon Glaze, they are fantastic!

Another fall favorite is apple crisp, my husband’s favorite dessert. Sometimes he even asks for it for his birthday, instead of a cake. My job as a teenager was working for Chudleigh’s Apple Farm. They make the Apple Blossoms carried in Costco across North America. I learned how to make pies, pastries, and crisp toppings from them.

A natural progression is a peach crisp. This recipe uses simple ingredients. Like most fruit crisps, this tasty bourbon peach crisp is best served with vanilla ice cream or frozen yogurt. If you really plan ahead and love bourbon, you could top it with this amazingly delicious Homemade Bourbon Vanilla Ice Cream.

What Goes into Peach Bourbon Crisp?

Peaches – fresh and ripe peaches are best. Local fruit is always best as it is fresher and has not traveled as far.

Brown sugar – pairs nicely with peaches. Brown sugar has actual flavor versus just being sweet.

Vanilla – always enhances the flavor, especially if it has brown sugar.

Bourbon – you don’t need to use your top-shelf bourbon.

Lemon juice – fresh is always best, however, lemon is not the star of the show. The lemon adds some acid which helps to blend flavors but also keeps the peaches from browning.

Cornstarch – this keeps the recipe from being too wet and making the topping soggy. Some people prefer flour.

Flour – all-purpose.

Cinnamon – enhances the flavor of any crisp.

Butter – regular butter – I used salted, if you don’t, you should probably add a pinch of salt.

Oats – use old-fashioned oats, not quick-cook oats.

Pecans – optional, if you like pecans. Chop them into fairly large chunks.