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Bourbon Pecan Peach Crisp
Ingredients:
For the Peach Filling:
2 and 1/2 pounds peaches, pitted and cut into 1/4-inch slices
2 and 1/2 Tablespoons bourbon (can use your Vain Vanilla here!)
2 Tablespoons orange juice
1/2 teaspoon orange zest
1 teaspoon Vain Mexican Vanilla extracted in Kentucky Bourbon
1/2 cup light brown sugar, packed
1/4 teaspoon ground cinnamon
3 tablespoons cornstarch
For the Crisp Topping:
1/2 cup (113 grams) unsalted butter, cut into cubes, at room temperature
3/4 cup (75 grams) old-fashioned oats
1/2 cup (57 grams) pecans, finely chopped
1/4 cup (50 grams) granulated sugar
1/2 cup (106 grams) light brown sugar, firmly packed
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom (optional)
2/3 cup (82 grams) all-purpose flour
ice cream, for serving, optional
Directions:
Preheat oven to 375 degrees (F).In a 9x13-inch baking dish OR 10" to 12" cast iron skillet, combine the peaches, bourbon, orange juice, orange zest, Vain vanilla, brown sugar, and cinnamon. Toss well, making sure the peaches are well coated.
Sprinkle in the cornstarch and toss well to combine. Set aside while you make the crisp topping.
For the Pecan Crisp Topping:
Cut butter into cubes and set aside.
In a large bowl, combine the oats, pecans, both sugars, cinnamon, cardamom, and flour.
Add in the cubed butter and, using two forks or a pastry blender, cut the butter into the dry ingredients until mixture resembles a coarse meal.
Sprinkle topping evenly over peaches. Place pan in the oven.
Bake for 40 to 45 minutes, or until the peaches have begun to burst and release their juices and the topping is golden brown.
Allow the juice to settle slightly (about 15 minutes), then serve warm!
