This easy recipe for Bourbon Peach Crumble with Brown butter is full of fresh summer flavors! Made with juicy fresh peaches and a crispy oat topping, it's a simple and healthy yet decadent dessert that will wow anyone. Serve it with vanilla ice cream for a crowd-pleasing treat! The recipe includes vegan and gluten-free options.
Today's post is another all-time favorite crumble recipe! It's very similar to this brown butter rhubarb crumble recipe, but uses fresh peaches and a hint of bourbon.
Love peaches? Be sure to check out this roundup of all my favorite peach recipes!
Ingredients Needed for Bourbon Peach Crumble
This recipe comes in two parts, the fruit base and the crumble topping. Ingredients are as follows:
For base:
- 6-8 medium-sized, ripe peaches (around 6 cups sliced)
- ¼ cup bourbon whiskey (optional but recommended)
- 1 TBS pure vanilla extract
- 1 TBS cornstarch or arrowroot, to thicken
- 2 TBS brown sugar (optional if your peaches are very ripe)
- ½ teaspoon sea salt
For brown butter crumble topping:
- 6 TBS butter (vegan as needed, like Miyokos)
- 1 cup rolled oats
- ½ cup all purpose flour (or ground oat flour if gluten-free)
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ½ cup chopped walnuts
- ¼ cup maple syrup
What does bourbon do in baking?
Adding whiskey to this peach crumble recipe highlights the sweet notes in the fruit while providing a more complex flavor profile. Bear in mind, when baking with bourbon (or any alcohol), the actual alcoholic compounds will evaporate during heating in the oven. The higher the proof, the longer the alcohol will take to cook off.
Should I use bourbon or rye whiskey when baking?
Bourbon is the best choice when baking, as tends to be sweeter. It is made with at least 51% corn, with the remaining ingredients include any type of "cereal grain" (such as barley). For this reason, it pairs very well in dessert recipes. Rye whiskey is a bit spicier, as it is made from primarily rye grains and then mixed with barley. Feel free to adjust what you use based on personal preference! I prefer to use bourbon in baking, specifically Makers Mark 90 Proof. This has a very thick, almost syrupy mouthfeel with notes of caramel and butterscotch.
How to Make Bourbon Peach Crumble with Brown Butter
- Slice peaches and add to a large bowl with whiskey, vanilla, cornstarch/arrowroot, sugar, and salt. Pour peach mixture into a 9-inch pie plate or skillet. Set aside and preheat oven to 375 degrees F.
- Next, brown the butter. Stir consistently to melt and let it take on some color for about 5 minutes. It is finished when it smells nutty and has darkened.
- While butter is browning, combine oats, flour, cinnamon, salt, chopped walnuts, and optional maple syrup in a medium-sized bowl.
- When butter has finished browning, immediately add to bowl with oat mixture. Stir together to combine.
- Add crumble topping (spreading across the entire surface in clumps). Place baking dish on a cookie sheet (to catch any overflow juices). Bake for 50 minutes, until bubbling and golden brown on top. Remove from oven and enjoy with vanilla ice cream.
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Peach Crumble FAQs
What is the difference between peach cobbler and peach crumble?
Peach crumble and peach cobbler have a similar base of jammy, cooked, lightly sweetened fruit. However, cobblers have a topping of biscuits (individual or joined) while crumble topping is made up "crumbles" of oats, sugar, flour, and nuts.
Can I freeze peach crumble?
Yes. To freeze this recipe, bake as instructed, let cool completely, and cover with foil to freeze for up to three months.
Do I have to peel peaches for crumble?
No, you do not need to peel peaches when preparing fruit crumble. Some people prefer to do this to achieve a smoother texture.
How many cups does one peach yield?
One medium peach, when sliced, will yield ¾ of a cup. Sizes of peaches can vary based on their genus, but traditional yellow peaches tend to be larger while white peaches can be smaller. If you do not have access to yellow peaches, feel free to substitute an equal amount of white peaches, nectarines, apricots, or even plums.
What kind of oats should I use for crumble topping?
Whole, rolled, "old fashioned" oats are best for crumble and crisp topping. They provide a pleasant texture that is not overwhelming or challenging to eat once baked. Steel cut oats are not soft enough on their own and can become gritty. To make this crumble gluten-free, pure oat flour can be used in place of all purpose.
Can I make fruit crumble in a cast iron skillet?
Yes. While this is not necessary for this peach crumble (since we're baking it entire in the oven), it can be made in a heatproof cast iron skillet. Just be sure to use a towel when handling,
Be sure to leave a comment + rating if you give this recipe a try! Looking for more peach content? Try one of these next:
Bourbon Peach Crumble with Brown Butter
Ingredients
For fruit base:
- 6-8 medium-sized ripe peaches (around 6 cups sliced)
- ¼ cup bourbon whiskey optional
- 1 TBS vanilla extract
- 1 TBS cornstarch or arrowroot
- 2 TBS brown sugar optional if your peaches are very ripe
- ½ teaspoon sea salt
For brown butter crumble topping:
- 6 TBS butter vegan as needed
- 1 cup rolled oats
- Scant ½ cup all purpose flour or oat flour if gluten-free
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ½ cup chopped walnuts
- ¼ cup maple syrup optional
Instructions
- Slice peaches and add to a large bowl with whiskey, vanilla, cornstarch/arrowroot, sugar (if using), and salt. Stir to combine. Pour peach mixture into a 9-inch pie plate or cast-iron skillet. Set aside and preheat oven to 375 degrees F.
- Begin browning butter by adding it to a skillet over medium heat on the stovetop. Stir consistently to melt and let it take on some color. Actually getting the butter to the “browned” state should take around 5 minutes over medium heat, stirring intermittently. It is finished when it smells nutty and has darkened in color. You will know that it’s burned if it starts giving off an acrid smell (try to avoid this by keeping an eye on it).
- While butter is browning, combine oats, flour, cinnamon, salt, chopped walnuts, and optional maple syrup in a medium-sized bowl.
- When butter has finished browning, immediately add to bowl with oat mixture. Use a spatula to stir together to combine. It should have a texture similar to wet sand.
- Add crumble topping (spreading across the entire surface in clumps). Place baking dish on a cookie sheet (to catch any overflow juices). Bake for 50 minutes, until bubbling and golden brown on top. Remove from oven and enjoy with vanilla ice cream.
Jill Deuink Pace says
Outstanding delicious recipe! It smelled so good as I was prepping the recipe and while it was baking. I added fresh very ripe apricots to the mix to use them up!
Emily says
Yum, that's a great idea for an addition! Thank you so much for trying it and leaving a comment + rating!!
sue0523 says
Me again - just got done making this recipe for the second time in as many weeks...love it!
Emily says
I'm so glad! Yay!
Sue0523 says
Spectacularly good- the bourbon really makes it!
Emily says
Thank you for trying it!
Dan says
Yum!
Emily says
<3 thank you!!
Mario says
??????????
Emily says
🙂