Cooking from the Bar Cart: Bourbon-Peach Crisp – Garden & Gun
For a crowd-pleasing summer dessert, it’s hard to go wrong with a brown-butter crumble, peaches, and bourbon
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Cooking tools:
- Oven
- Stove
- Baking dish
- Baking sheet
- Skillet
- Mixing bowl
- Chef's knife
- Paring knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Serving bowl
Ingredients
- 2½ lb. ripe peaches, washed
- Juice of ½ lemon
- ⅓ cup turbinado sugar (see note)
- Seeds scraped from ½ vanilla bean pod (or ½ tsp. vanilla extract)
- 1 tbsp. cornstarch
- 3 tbsp. bourbon
- 8 tbsp. butter
- ¾ cup all-purpose flour
- ¾ cup old-fashioned rolled oats
- 1 tsp. lemon zest
- ¼ tsp. kosher salt
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
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