Now that peach season is in full swing, you need this Bourbon Peach Crisp in your life! Tender fresh peaches in a bourbon brown sugar sauce are topped with an oat and pecan crisp topping — what could be better? This is an EASY dessert to throw together and is perfect for any summer gathering or BBQ. Add a few scoops of ice cream on top and dessert is done!
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This Is My Go-To Dessert When Peaches Are in Season
As much as I love a biscuit-topped cobbler, I’m a real fruit crisp girl, especially when it comes to baking summer fruits like peaches. This bourbon peach crisp in particular is the embodiment of summer desserts and I’m so excited to share it with you!
Don’t worry, there are no mushy peaches here. By using slightly underripe peaches, we end up with a soft but toothsome peach crisp at the end. The oat and pecan topping is the perfect pairing with the bourbon-spiked peaches.
This is a recipe I turn to over and over again for entertaining because it’s as delicious as it is simple. I love baking my peach crisp in a skillet, but you could easily use any vessel.
A Few Ingredient Notes
You can find the full list of ingredients, quantities, and method in the recipe card at the end of the page.
- Peaches. Fresh is best here! Select peaches that only have a tiny bit of give to them when you press. We want them to stay a bit firm so they don’t end up as mush.
- Brown sugar. You can use light or dark here.
- Cornstarch. Cornstarch helps thicken the peach filling so that it’s not soupy. Some recipes call for flour, but I prefer using cornstarch because it doesn’t make the filling cloudy.
- Bourbon. An optional ingredient, but it adds tons of flavor and the alcohol cooks off as the crisp bakes. You don’t need a top shelf bourbon here, just use whatever you like.
- Maple syrup. Pure maple syrup here adds a wonderful flavor. Avoid “pancake syrup,” which isn’t actual maple syrup.
- Vanilla bean paste. I find that vanilla bean paste adds a stronger vanilla flavor, but you can also use good vanilla extract.
- Butter. Stick with unsalted butter here so the peach crisp topping doesn’t turn out too salty.
- Old fashioned oats. AKA rolled oats. I love the texture and flavor that the oats give the crisp topping.
- Pecans. If you’re allergic or averse, you can skip the pecans. Or, swap in chopped almonds or walnuts.
- Flour. All purpose flour is best for making the topping. If you need to make this recipe gluten-free, you could swap in a cup-for-cup substitute.
Want to Use Frozen Peaches Instead? Here’s How
This recipe is best with fresh, in-season peaches but you can use frozen peaches if fresh aren’t available. Thaw the peaches first and drain any excess liquid before using them in the recipe. Keep in mind that frozen peaches may have a slightly softer texture compared to fresh peaches.
Helpful Cooking Tools
How to Make Bourbon Peach Crisp in a Skillet
- Mix the oat crisp topping. To make things easier, I opted to use melted butter in the oat topping rather than cold butter that would need to be cut in with a fork. Since the topping uses melted butter, you’ll need to pop the entire bowl into the fridge while you prep the filling so it can firm up before being baked. (This makes for a crispier texture.)
- Mix the peach filling. All you have to do is toss the sliced peaches with the sugar, cornstarch, bourbon, maple syrup, vanilla, and salt.
- Assemble. Even though I used my well-seasoned cast iron skillet to make this fresh peach crisp, I still heated it gently over the stove to melt some butter. The butter is added insurance against sticking and adds richness. Pour the peach mixture (and any juices left in the bowl!) into the skillet, then take the chilled topping out of the fridge and sprinkle it over top.
- Bake until the topping is golden brown. I know it’s tempting to serve the peach crisp right away, but it needs to rest on the counter for about 30 minutes before it’s safe to enjoy (the rest period also gives the filling time to firm up). Cast iron retains heat well, so the crisp will still be warm!
Jenny’s Tip: Only bake the crisp until the peaches are bubbling and the top is just starting to turn golden. Baking too long can turn the peaches mushy.
Jenny’s Tips for the Best Ever Peach Crisp
Use slightly underripe peaches. If they’re too soft, the crisp could turn out too mushy. But too firm, and it turns the crisp a bit too tart. They should have a sweet aroma and give slightly when pressed.
Slice the peaches evenly. Slice the peaches into uniform pieces to ensure even cooking. Aim for slices that are about ½-inch thick — a good rule of thumb is to aim for 8 slices per peach.
Go for variety. Mix and match different peaches! I used white and yellow for this recipe, but there are so many options. Pick some of your favorite varieties and mix them together–just make sure they’re all roughly the same size.
Incorporate texture. Even if the peaches are perfect, the baked texture can get a little boring! I like to add the pecans and oats into the crisp because it adds a nice crunch.
Recipe FAQs
Should I peel the peaches?
That’s total personal preference! I personally don’t peel mine because it’s extra work, but if the skins bother you then you can definitely peel them.
Can I make this recipe without a cast iron skillet?
Absolutely! Just melt the butter and spread it around a 9×13-inch baking dish.
Can I substitute bourbon with another alcohol or omit it altogether?
Yes, you can substitute the bourbon with other spirits like rum or brandy, or you can skip the alcohol entirely. The bourbon adds a distinct flavor, but the peach crisp will still be delicious without it. Also keep in mind that it’s a small quantity and the alcohol bakes off in the oven.
Other Fruits You Can Use in the Filling
This is an incredibly flexible recipe that works with a variety of fresh fruits. Feel free to replace part or all of the peaches with the following:
- Other stone fruits, such as plums, apricots, and nectarines
- Fresh berries like strawberries, raspberries, blueberries, and blackberries
- Chopped rhubarb
- Roughly chopped and peeled apples or pears
So long as you use roughly 2 1/2 pounds of fresh fruit total, the recipe should turn out!
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Summer Fruit Desserts Try
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Bourbon Peach Crisp Recipe
Ingredients
Crisp Topping
- 3/4 cup old fashioned oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar , packed
- 1/2 cup chopped pecans
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter , melted (4 oz / 8 tablespoons)
Bourbon Peach Filling
- 2 1/2 lbs ripe but firm peaches , cut into 1/2" wedges (about 6-8 peaches)
- 1/2 cup brown sugar
- 2 tablespoons cornstarch
- 1/4 cup bourbon
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon kosher salt
- 3 tablespoons unsalted butter
Instructions
- Preheat an oven to 350ºF.
- Mix the crisp topping. In a mixing bowl, combine the dry ingredients and the pecans and use a fork to mix it together. Pour in the melted butter and use a fork to mix until clumps form. Transfer to the fridge while you make the filling.
- Mix the filling. In a large mixing bowl, gently toss the peaches with the sugar, cornstarch, bourbon, maple syrup, vanilla, and salt until well mixed.
- Assemble. Set the cast iron skillet on a burner over medium heat. Melt the remaining butter and swirl it around so it coats the pan. When it's hot and foamy, pour in the peaches and any juices and spread them in an even layer. Remove the crisp topping from the fridge and sprinkle on top.
- Bake. Bake for 40-45 minutes, or until the top is golden brown and the peach filling is bubbly. Remove the peach crisp from the oven and rest for 30 minutes before serving warm with scoops of vanilla ice cream or whipped cream.
Storage Instructions
- To store: Cool completely before covering with aluminum foil. Refrigerate for up to 3 days. To reheat: Set on your counter for 10 minutes to warm slightly, then bake in a 350ºF oven (uncovered) for 15 – 20 minutes. For a quicker option, you can reheat individual portions for 30-second intervals in the microwave.Â
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