Bourbon Pecan Peach Crisp

Ingredients

• 2 and 1/2 pounds fresh ripe peaches pitted and cut into 1/4-inch slices
• 2 and 1/2 Tablespoons (35ml) bourbon
• 2 Tablespoons (28ml) freshly squeezed orange juice
• 1/2 teaspoon orange zest
• 1 teaspoon vanilla extract
• 1/2 cup (106g) light brown sugar, packed
• 1/4 teaspoon ground cinnamon
• 3 tablespoons cornstarch
• 1/2 cup (113g) unsalted butter cut into cubes, room temperature
• 3/4 cup (75g) old-fashioned oats
• 1/2 cup (57g) pecans finely chopped
• 1/4 cup (50g) granulated sugar
• 1/2 cup (106g) light brown sugar packed
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom optional
• 2/3 cup (80g) all-purpose flour
• ice cream, for serving, optional

Method

1. Preheat oven to 375 degrees (F).
2. In a 9x13-inch baking dish OR 12-inch skillet, combine the peaches, bourbon, orange juice, orange zest, vanilla, brown sugar, and cinnamon. Toss well, making sure the peaches are well coated.
3. Sprinkle in the cornstarch and toss well to combine. Set aside while you make the crisp topping.
4. For the Pecan Crisp Topping: Cut butter into cubes and set aside.
5. In a large bowl, combine the oats, pecans, both sugars, cinnamon, cardamom, and flour.
6. 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.
7. Sprinkle topping evenly over peaches. Place pan in the oven.
8. Bake for 40 to 45 minutes, or until the peaches have begun to burst and release their juices and the topping is golden brown.
9. Allow the juice to settle slightly (about 15 minutes), then serve warm!