Sweet, ripe peaches baked under a golden, spiced oat topping with a hint of bourbon—summer dessert at its best!
—Recipes by Chef Steph
INGREDIENTS:
FOR THE FILLING
- 2½ lb. ripe peaches, washed
- Juice of ½ lemon
- ⅓ cup
- ½ tsp. vanilla extract
- 1 tbsp. cornstarch
- 3 tbsp. CODY ROAD BOURBON
FOR THE BROWN BUTTER CRISP TOPPING:
- 8 tbsp. butter
- ¾ cup all-purpose flour
- ¾ cup old-fashioned rolled oats
- ⅓ cup brown sugar
- 1 tsp. lemon zest
- ¼ tsp. salt
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
DIRECTIONS:
- Preheat the oven to 375°.
- Grease an 8-x-8-inch (2-qt.) baking dish with butter. Set aside.
- Slice each peach into 8 wedges. Toss the peaches with the lemon juice, sugar, vanilla bean seeds or extract, cornstarch, and CODY ROAD BOURBON to coat. Transfer to the prepared baking dish. Set aside.
- Melt the butter in a small skillet over medium-low and cook until golden brown and fragrant (watch closely as it can easily burn), 5 to 7 minutes.
- Remove from the heat and set aside.
- Blend flour, oats, sugar, lemon zest, salt, cinnamon, and nutmeg in a bowl.
- Drizzle brown butter over dry ingredients, tossing to incorporate and create a crumbly mixture.
- Spread topping over peach filling.
- Place the baking dish on a baking sheet.
- Bake in the preheated oven for 45 to 55 minutes or until the filling is bubbly and caramelized at the edges and the topping is golden brown and crisp.
- Carefully remove from the oven and let cool 10 to 15 minutes before serving.
- Salt lightly with sea salt if you wish.
- Serve in bowls topped with scoops of vanilla ice cream or dollops of bourbon
- whipped cream, if desired.
