The Making: Peach Bourbon Crisp


I make a lot of crisps in the summer — and eat a lot of vanilla ice cream with them. Lately, it’s been peaches; before that berries. The reason I own alcohol at all is because of the desserts I make. When I’m not baking, the bottles sit there quietly, gathering dust. But when there’s extra ripe fruit around, I raid the liquor cabinet: peaches with bourbon, figs with whiskey, bananas with rum…oh, the combinations. They all end up cooked, and the alcohol burns off. That’s how I like the stuff — there, but not.

The summer feels like that a bit too lately: there but not. Somehow it’s mid-August already and for the past week, there’s been nothing but rain. The heat is gone. Most of the growing season is nearing an end. It seems like if the summer is going to disappear, I best give it a proper send off. For me, that always means lighting something on fire. A candle. A sparkler. A dessert.


Luckily, this dessert only needs to be cooked in the oven. No flames necessary. But you won’t miss the fireworks. I promise those will still be there.

Peach Bourbon Crisp
5 peaches sliced and soaked in bourbon
topped with a mixture of:
1 cup oatmeal
+ 1/3 cup flour
+ 1/3 cup brown sugar
+ 2-3 tablespoons melted butter (that makes it crumbly)

Use your instincts, trust your taste buds, and don’t be afraid to make a mistake. Cook at 400 degrees F, until it gets all bubbly and the top is crispy. The bourbon will burn off and you will be in peach bourbon crisp heaven. Add vanilla ice cream and I promise you’ll be rendered speechless.