Pecan Bourbon Peach Crisp

Here is my favorite bourbon peach crisp recipe, with a buttery oat and pecan topping, and a filling made with fresh peaches, warm spices, orange zest, and a generous splash of bourbon.

This peach crisp is what I make every summer when peaches are at their best. I always serve it warm with vanilla bean ice cream because the cold cream melting into the bourbon-soaked peaches is just perfect. My family requests this one all season long!

What Kind of Peaches Should I Use?

Fresh, ripe peaches are really the star of this dessert, so you’ll want to pick ones that give slightly when you press on them and have that sweet peachy smell. Yellow peaches and white peaches both work great here – yellow peaches tend to be a bit tangier while white peaches are usually sweeter and more floral. If fresh peaches aren’t in season, you can use frozen peaches in a pinch, just make sure to thaw them completely and drain off any excess liquid before using. When you’re slicing your peaches, there’s no need to peel them since the skin softens up nicely as it bakes and adds a little extra texture to the filling.

Options for Substitutions

This peach crisp is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Fresh peaches: If fresh peaches aren’t in season, you can use frozen peaches – just thaw them completely and drain off excess liquid before using. You could also try nectarines or a mix of stone fruits like plums and apricots.
• Bourbon: Not a fan of bourbon or don’t have any? Skip it entirely and add an extra tablespoon of orange juice, or use dark rum or brandy for a different flavor profile.
• Pecans: Walnuts, almonds, or even hazelnuts work great in the topping. You can also leave out the nuts completely if you have allergies – just add a bit more oats to make up for it.
• Old-fashioned oats: Quick oats can work in a pinch, though your topping will be slightly less chunky. Don’t use instant oats though – they’ll get too mushy.
• Cardamom: This spice adds a nice touch but isn’t essential. If you don’t have it, just leave it out or add a pinch of nutmeg instead.
• Cornstarch: You can swap this with the same amount of tapioca starch or use 4 tablespoons of all-purpose flour as a thickener for the peach filling.

Watch Out for These Mistakes While Baking

The biggest mistake with fruit crisps is using underripe peaches, which won’t break down properly during baking and will leave you with a tart, firm filling instead of a sweet, juicy one – make sure your peaches give slightly when pressed and smell fragrant.

Skipping the cornstarch or not mixing it in thoroughly can result in a watery mess at the bottom of your dish, so stir it well into the peach mixture to ensure it thickens the juices as they release during baking.

Many people make their topping too fine by over-mixing the butter, but you want pea-sized crumbles that will bake into those crispy, golden clusters everyone loves – stop mixing once the butter is just incorporated.

Finally, resist the urge to dig in right away, as letting the crisp rest for those full 15 minutes allows the filling to set up properly and prevents it from running all over your plate when you scoop it out.

What to Serve With Bourbon Peach Crisp?

A big scoop of vanilla ice cream is really the only thing you need with this peach crisp – the cold, creamy ice cream melting into the warm, boozy peaches is absolutely perfect. If you want to get a little fancy, try using butter pecan or cinnamon ice cream instead, which plays nicely with the bourbon and spices in the crisp. Whipped cream is another great option if you’re not in the mood for ice cream, and you can even add a splash of bourbon to it for extra flavor. For a breakfast or brunch situation, this crisp is also really good with a dollop of Greek yogurt and a drizzle of honey.

Storage Instructions

Store: Once your peach crisp has cooled down, cover it tightly with plastic wrap or aluminum foil and keep it in the fridge for up to 4 days. The topping might soften a bit in the fridge, but it still tastes great!

Freeze: You can freeze this crisp either baked or unbaked. For a baked crisp, let it cool completely, wrap it well in plastic wrap and foil, and freeze for up to 3 months. If you want to freeze it unbaked, assemble everything in a freezer-safe dish, cover tightly, and bake it straight from frozen when you’re ready (just add about 15 extra minutes to the baking time).

Warm Up: To bring back that fresh-baked taste, reheat individual portions in the microwave for about 30 seconds, or warm the whole dish in a 350°F oven for 15-20 minutes until heated through. The topping will crisp up nicely in the oven, and it’s perfect with a scoop of vanilla ice cream on top!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2350-2550
• Protein: 16-20 g
• Fat: 90-105 g
• Carbohydrates: 380-410 g

Ingredients

For the peach filling:

• 2.5 lb peaches (sliced into 1/2-inch thick wedges)
• 3 tbsp bourbon (I use Maker’s Mark for its sweet oak notes)
• 2 tbsp orange juice
• 1 tsp orange zest
• 1 tsp vanilla essence
• 1 cup brown sugar
• 1 tsp cinnamon
• 3.5 tbsp cornstarch

For the crisp topping:

• 1/2 cup butter (I prefer Kerrygold unsalted for a richer crust)
• 3/4 cup oats
• 1/2 cup pecans (chopped into 1/4-inch pieces for even crunch)
• 1/4 cup sugar
• 1/2 tsp cinnamon
• 1/4 tsp cardamom
• 2/3 cup flour (I always use King Arthur all-purpose flour)
• 1/4 tsp sea salt

For serving:

• ice cream (vanilla bean is highly recommended to balance the bourbon)

Step 1: Prepare the Oven and Make the Crisp Topping

• 3/4 cup oats
• 1/2 cup pecans, chopped
• 1/4 cup sugar
• 1/2 tsp cinnamon
• 1/4 tsp cardamom
• 2/3 cup flour
• 1/4 tsp sea salt
• 1/2 cup butter, cubed

Preheat your oven to 375°F.

While it heats, prepare the crisp topping by combining the oats, chopped pecans, sugar, cinnamon, cardamom, flour, and sea salt in a bowl.

Cut the cold butter into small cubes and add to the dry mixture, then use your fingertips to work the butter in until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible—this creates the best texture for a crispy, crumbly topping.

Set the topping aside while you prepare the filling.

Step 2: Build the Peach Filling with Bourbon and Citrus

• 2.5 lb peaches, sliced
• 3 tbsp bourbon
• 2 tbsp orange juice
• 1 tsp orange zest
• 1 tsp vanilla essence
• 1 cup brown sugar
• 1 tsp cinnamon
• 3.5 tbsp cornstarch

In a 9×13 inch baking dish (or similar size), combine the sliced peaches with the bourbon, orange juice, orange zest, and vanilla essence.

In a separate small bowl, whisk together the brown sugar, cinnamon, and cornstarch to ensure the cornstarch is evenly distributed with no lumps.

Add this dry mixture to the peaches and gently fold everything together until the peaches are evenly coated.

I like to use fresh orange zest rather than bottled whenever possible—it makes a noticeable difference in brightness and aromatics.

Step 3: Top and Bake Until Golden and Bubbly

• peach filling from Step 2
• crisp topping from Step 1

Spread the crisp topping from Step 1 evenly over the peach filling, gently pressing it down just enough to secure it without compacting it too much—you want it to stay airy and crumbly.

Bake at 375°F for 40-45 minutes until the topping is golden brown and the filling bubbles around the edges.

The fruit will release its juices and create a syrupy sauce as the cornstarch thickens, while the topping transforms into a crispy, buttery crust.

Step 4: Rest and Serve with Vanilla Bean Ice Cream

• vanilla bean ice cream

Remove the crisp from the oven and let it rest for 15 minutes before serving.

This resting time allows the filling to set slightly so it won’t be runny when plated, while the topping stays crispy.

Serve warm scoops of vanilla bean ice cream alongside each portion—the cold creaminess balances the warm bourbon spice perfectly, and I always think the vanilla prevents the bourbon from becoming too dominant on the palate.

Pecan Bourbon Peach Crisp

Delicious Pecan Bourbon Peach Crisp recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Calories: 2450

Ingredients Method

Ingredients

  

For the peach filling:

• 2.5 lb peaches (sliced into 1/2-inch thick wedges)
• 3 tbsp bourbon (I use Maker's Mark for its sweet oak notes)
• 2 tbsp orange juice
• 1 tsp orange zest
• 1 tsp vanilla essence
• 1 cup brown sugar
• 1 tsp cinnamon
• 3.5 tbsp cornstarch

For the crisp topping:

• 1/2 cup butter (I prefer Kerrygold unsalted for a richer crust)
• 3/4 cup oats
• 1/2 cup pecans (chopped into 1/4-inch pieces for even crunch)
• 1/4 cup sugar
• 1/2 tsp cinnamon
• 1/4 tsp cardamom
• 2/3 cup flour (I always use King Arthur all-purpose flour)
• 1/4 tsp sea salt

For serving:

• ice cream (vanilla bean is highly recommended to balance the bourbon)

Method

 

1. Preheat your oven to 375°F. While it heats, prepare the crisp topping by combining the oats, chopped pecans, sugar, cinnamon, cardamom, flour, and sea salt in a bowl. Cut the cold butter into small cubes and add to the dry mixture, then use your fingertips to work the butter in until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible—this creates the best texture for a crispy, crumbly topping. Set the topping aside while you prepare the filling.
2. In a 9x13 inch baking dish (or similar size), combine the sliced peaches with the bourbon, orange juice, orange zest, and vanilla essence. In a separate small bowl, whisk together the brown sugar, cinnamon, and cornstarch to ensure the cornstarch is evenly distributed with no lumps. Add this dry mixture to the peaches and gently fold everything together until the peaches are evenly coated. I like to use fresh orange zest rather than bottled whenever possible—it makes a noticeable difference in brightness and aromatics.
3. Spread the crisp topping from Step 1 evenly over the peach filling, gently pressing it down just enough to secure it without compacting it too much—you want it to stay airy and crumbly. Bake at 375°F for 40-45 minutes until the topping is golden brown and the filling bubbles around the edges. The fruit will release its juices and create a syrupy sauce as the cornstarch thickens, while the topping transforms into a crispy, buttery crust.
4. Remove the crisp from the oven and let it rest for 15 minutes before serving. This resting time allows the filling to set slightly so it won't be runny when plated, while the topping stays crispy. Serve warm scoops of vanilla bean ice cream alongside each portion—the cold creaminess balances the warm bourbon spice perfectly, and I always think the vanilla prevents the bourbon from becoming too dominant on the palate.