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Perfect Caramelized Peach Crisp Recipe with Easy Bourbon Cream Topping

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A delightful peach crisp featuring caramelized peaches with a crunchy oat topping and a smooth, boozy bourbon cream. Perfect for late summer gatherings and easy to prepare in under 45 minutes.

Ingredients

Scale
  • 6 medium fresh peaches, peeled and sliced (about 2 pounds / 900g)
  • 2 tablespoons unsalted butter, melted (for caramelizing)
  • 1/3 cup packed brown sugar (70g)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup old-fashioned rolled oats (90g)
  • 3/4 cup all-purpose flour (95g)
  • 1/3 cup brown sugar (70g)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed (115g)
  • 1 cup heavy cream (240ml)
  • 2 tablespoons bourbon whiskey
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter your baking dish to prevent sticking.
  2. Peel and slice the peaches into 1/2-inch (1.3 cm) thick wedges. Toss them gently with lemon juice to prevent browning.
  3. Heat 2 tablespoons of melted butter in a skillet over medium heat. Add brown sugar and stir until it starts to dissolve and bubble.
  4. Add peaches, cinnamon, vanilla extract, and a pinch of salt. Cook for about 5 minutes, stirring gently, until peaches soften slightly and juices thicken.
  5. Pour the caramelized peaches and their juices evenly into your prepared baking dish.
  6. In a bowl, combine rolled oats, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits.
  7. Sprinkle the topping evenly over the peaches. Press lightly to help it stick but don’t pack it down.
  8. Bake for 35-40 minutes until the topping is golden brown and crisp, and the peach juices are bubbly around the edges. Tent with foil during the last 10 minutes if topping browns too quickly.
  9. While the crisp bakes, prepare the bourbon cream: In a chilled bowl, combine heavy cream, powdered sugar, bourbon, and vanilla extract. Whip with a mixer until soft peaks form. Adjust sweetness or bourbon to taste.
  10. Let the crisp cool for 10 minutes before serving. Spoon generous portions into bowls and top with a dollop of bourbon cream.

Notes

For gluten-free, substitute all-purpose flour with almond flour or gluten-free blend. For dairy-free, use coconut oil instead of butter and coconut cream instead of heavy cream. To make non-alcoholic, omit bourbon and add extra vanilla extract. Avoid stirring the crisp while baking to maintain distinct layers and crunchy topping. Chill bowl and beaters before whipping cream for better volume. Peeling peaches is easier if blanched in boiling water for 30 seconds.

Nutrition

Keywords: peach crisp, caramelized peaches, bourbon cream, summer dessert, easy peach dessert, oat topping, caramelized fruit, bourbon dessert

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