Peach Whiskey Crumble

Peach Whiskey CrumbleIf you recall, I recently fell in love with some local Peach Whiskey.  We have already made a light and fun iced tea with it.

Now we need something a little bit more substantial and dessert sounds just about right.

Or breakfast.  This may or may not make for a great breakfast treat if you roll that way.  We don’t judge over here.

When I made this dessert, I used a mixed of peaches and nectarines because that’s what I had on hand.  However you can most definitely use all peaches or all nectarines in this recipe.

Colorado peaches are currently in season and what better way to highlight them than with some whiskey baked up in a very easy dessert.

Andrea’s Peach Whiskey Crumble

For the filling:

  • 2 Large Peaches, peeled and chopped
  • 4 Nectarines, peeled and chopped
  • 1/4C Cane Sugar
  • 2tsp Vanilla Extract
  • 1/2tsp Ground Cinnamon
  • 2TBSP Unbleached White Whole Wheat Flour
  • 1/2C Peach Whiskey

For the Crumble Topping:

  • 2C Old Fashioned Oats
  • 1C Pecan Halves
  • 1/4C Unbleached White Whole Wheat Flour
  • 6TBSP Butter, cubed
  • 1/2tsp Ground Cinnamon
  • 2tsp Vanilla Extract
  • 1/2C Whole Milk (or Half and Half, or non-dairy milk of your choice)

Preheat oven to 400 degrees and grease an 8×8 baking dish.  In a medium sized glass mixing bowl, add the peaches, nectarines, sugar, cinnamon, and vanilla.  Allow to sit for half and hour mixing every so often.

Then add in the whiskey and flour, gently mixing until everything combined.  Add this mixture to the baking dish.

For the topping, add the oats, flour, and pecans to a food processor.  Pulse about 4-7 times to start to break down the oats and pecans.  Add in the remaining ingredients and pulse until the mixture is crumbly but also starts to hold together.

Crumble this mixture over the top of the peach mixture.  There is a lot of topping so the whole dish should be covered.

Place in the oven and bake for about 30-40 minutes until the topping is browned and the peach mixture is bubbling.

Remove from oven and allow to cool for about 5 minutes before serving.

Peach Whiskey CrumbleIf you don’t have white whole wheat flour on hand, regular AP flour is fine.  I also didn’t use that much sugar in this recipe.  The peaches are already sweet and so is the whiskey, so only a small amount of additional sugar is needed.

Scott and I loved how this dessert came out!  Sweet, the topping gets a little chewy, and the whiskey adds just enough of a kick.

Now don’t you want to go get some peaches and whiskey?

Have fun guys, and remember, always play with your food!  Enjoy!


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