Bourbon Peach and Raspberry Crisp Recipe

Name: Bourbon Peach and Raspberry Crisp Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 6 slightly underripe peaches, pitted and sliced into 1/2 inch think segments; 12 ounces raspberries; 3 tablespoons bourbon; 1/4 teaspoon kosher salt; 3/4 cup flour; 3/4 cup raw (turbinado) sugar; 1 teaspoon kosher salt; 4 blades (about 3/4 teaspoon) mace; Zest of one lemon; 1 cup pecan halves; 10 tablespoons butter, chilled cut into small cubes

This is high summer dessert at its finest: boozy, bawdy peaches with tart berries and a pecan-studded buttery topping, brightened and made perfect by the inclusion of lemon zest and mace. Use firmer, less ripe peaches here so they don't fall apart. The raspberries, on the other hand, will melt in the oven, so use whatever you have (frozen ones work well).

The crumble topping, as written, generously blankets the fruit. If you prefer a higher fruit to topping ratio, just add two to three more peaches to the mix.

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Bourbon Peach and Raspberry Crisp Recipe

Prep 5 mins

Cook 45 mins

Active 15 mins

Cooling Time 10 mins

Total 60 mins

Serves 8 servings

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For fruit base:

6 slightly underripe peaches, pitted and sliced into 1/2 inch think segments
12 ounces raspberries
3 tablespoons bourbon
1/4 teaspoon kosher salt

For pecan crumb topping:

3/4 cup flour
3/4 cup raw (turbinado) sugar
1 teaspoon kosher salt
4 blades (about 3/4 teaspoon) mace
Zest of 1 lemon
1 cup pecan halves
10 tablespoons butter, chilled cut into small cubes

Preheat oven to 375°F with a rack in the middle. In a 9 by 9 glass baking dish, toss peaches and raspberries with bourbon and 1/4 teaspoon salt. Set aside.
Combine flour, sugar, 1 teaspoon salt, mace, and lemon zest in food processor. Pulse until mace is broken up and no longer visible. Add pecans and pulse just until they are broken into large chunks with some small pieces. Add butter and pulse until mixture resembles a coarse meal. Pecans should be well integrated but with visible chunks, and butter should be in pea-sized clumps.
Very lightly pat topping evenly on fruit, spreading out to edges with fingers. Bake for 45 minutes or until crust is browned, filling is bubbly, and juices resemble a thick syrup. Let cool for 10 minutes, then serve with fresh cream or ice cream.

Special equipment

9 by 9 glass baking dish, food processor

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Nutrition Facts (per serving)
402	Calories
24g	Fat
43g	Carbs
4g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	402
% Daily Value*
Total Fat 24g	31%
Saturated Fat 10g	50%
Cholesterol 38mg	13%
Sodium 312mg	14%
Total Carbohydrate 43g	16%
Dietary Fiber 6g	21%
Total Sugars 29g
Protein 4g
Vitamin C 18mg	90%
Calcium 35mg	3%
Iron 1mg	8%
Potassium 308mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.