Bourbon Peach Crisp

It's Peach Season! Chad doesn't like peaches, but he loves this recipe. It's super simple: the key is the fresh, ripe peaches, but the bourbon really makes the flavors sing. 

You can use any bourbon for this recipe, but I use Old Forester 100 proof; the rich fruit and brown sugar notes in the bourbon really complement the peach and cinnamon in the filling. 

 A serving of Bourbon Peach Crisp topped with vanilla ice cream

Bourbon Peach Crisp
Makes 6-8 servings


For the peach filling:

  • 8-10 fresh peaches (~8 cups) peeled and sliced thin
  • 1/2 cup sugar
  • 3 Tbsp bourbon (we used Old Forester 100) 
  • 2 Tbsp flour
  • 1 Tbsp corn starch
  • 2 tsp cinnamon

 For the topping: 

  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup brown sugar
  • 1.5 cups old fashioned oats
  • 1/2 cup flour
  • 1 Tbsp bourbon 


Bourbon Peach Crisp in baking dish next to a bottle of Old Forester 100 proof



Remove the butter from the fridge and bring to room temperature

2 Preheat oven to 400° and coat an 8x8” baking dish with butter or non-stick spray

3 In a large bowl, mix all ingredients for the peach filling. Stir until well coated. Pour into the prepared baking dish and set aside

4 In a separate bowl mix all ingredients for the topping. Use your hands to combine until the oats are fully coated and the mixture is crumbly

5 Place the oats on top of the peach mixture. Spreading them evenly so the dish is completely covered

6 Bake for 20 minutes until the oat topping appears crisp and golden brown

7 Cool for 15 minutes before serving. Or, cool for longer to allow the peach filling to set

8 Optional: Serve warm with vanilla ice cream


 Did you make this recipe? Let us know! 

Tag @whiskeyambitions and @itsbourbonnight on Instagram, or comment below and let us know how you liked it! 






1 comment

Margaret Foreman

This dessert is amazing! My husband loved it and declared it was among the best he ever tasted. I quite agree. Thanks for sharing the recipe!

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