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.

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.

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.

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.