Peaches and Cream

Have a ton of ripe or not so ripe peaches lying around? Peach crisp is your answer. I made mine with bourbon and a bunch of spices to flavor up some disappointing peaches I got at the local Co-op. If you're taking some amazing peaches from your backyard tree, you may want to do a little less doctoring and let that peach flavor really stand on it's own.

For the filling you will need:

5-6 large peaches cut into chunks

1 lemon juiced (zest optional)

2 tablespoons of flour

1/4 cup of lightly packed brown sugar

2 tablespoons of sugar

1/2 a teaspoon of vanilla extract (or almond)

1/4 a cup of bourbon

half a freshly ground nutmeg

1 tbsp. of cinnamon

1 tbsp. of smoked black pepper (for warmth)

Mix the above ingredients well and place in the bottom of an ungreased dish.

For the crisp topping:

1 1/4 cups of flour

1/2 a cup of rolled oats (not instant)

1/2 a cup of brown sugar

1/2 a cup of sugar

1 1/4 a stick of cold butter, cut into pea sized pieces

pinch of kosher salt

2 tbsp. of water

Preheat the oven to 350 F. Combine all of the topping ingredients in a food processor except the water. Pulse until combined (30 seconds or so). Add the water 1 tbsp. at a time until the mix is clumpy. Spread topping evenly across peach mixture.

Bake for approximately 40 minutes. Shorter makes a lighter filling, longer will make a more caramelized filling, just mind the crisp doesn't burn.

For a crispier crisp, add some granola to the oatmeal mix. And, if you get to canning now, you can enjoy this treat in the winter with your home canned peaches! Serve hot and with vanilla ice cream for a little bit of amazing.

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