Peach Bourbon Crisp from

Peach Bourbon Crisp from

Call it a crisp, cobbler, crumble, grunt, slump, betty or pan dowdy; there are many ways to turn fruit into dessert for a crowd.

These old-fashioned desserts can be made with apples, pears, stone fruits like nectarines and plums, berries and cherries. The top can be pie crust, biscuit-like or crunchy. Each one is comforting and nostalgic, and they are easy to prepare.

This southern-inspired incarnation highlights the wonderful local peaches available now:

Peach Crisp

Fruit filling

8 peaches, washed and sliced (about 8 cups)

¼ Cup brown sugar

¼ Cup (half stick) butter

3 Tablespoons bourbon

½ Teaspoon salt

½ Teaspoon pumpkin pie spice


½ Cup brown sugar

½ Cup white sugar

1 Cup chopped pecans

1 ½ Cups flour

1 teaspoon pumpkin pie spice

Pinch of salt

½ cup (one stick) butter, melted

Preheat oven to 350 degrees. Grease a 9 x 12 glass baking dish with butter or non-stick spray.  Melt half a stick of butter with ¼ cup brown sugar, bourbon, salt and ½ teaspoon pumpkin pie spice. Simmer butter mixture over a very low heat while preparing peaches.

In a stand mixer fitted with the paddle attachment, mix ½ cup brown sugar, white sugar, pecans, flour, 1 teaspoon pumpkin pie spice and pinch of salt to combine. With mixer running, slowly pour melted butter over flour mixture. The topping mixture will have the texture of wet sand and form clumps when pressed together.   

Place sliced peaches in baking dish, pour brown sugar-bourbon mixture over top and then add topping. Bake for 45 minutes to an hour. This dish holds and reheats well, and is best served warm with ice cream.  Makes 12 servings.