Ingredients

The following ingredients have 8 Servings
  • For the peach layer
  • 1/4 cup 60 ml brown sugar, packed
  • 1/2 vanilla bean
  • 2 lb 1 kg ripe but firm peaches (about 6)
  • 1/4 cup 60 ml bourbon whiskey
  • 1 tbsp 15 ml cornstarch
  • For the crisp layer
  • 1 stick (1/2 cup butter (unsalted or regular))
  • 1/2 vanilla bean
  • 1/2 cup 125 ml whole wheat flour
  • 1/2 cup 125 ml rolled oats
  • 1/2 cup 125 ml brown sugar, packed
  • 1/4 tsp 1 ml freshly grated nutmeg
  • 1/2 cup 125 ml coarsely chopped pecans
  • 1/2 tsp 2 ml smoked sea salt flakes, or regular sea salt flakes

Instruction

  • Preheat the oven to 350°F (175°C). Lightly oil a 10-inch (25-cm) cast-iron skillet or an 8-inch (20-cm) square baking pan and set over a baking sheet (this will catch any overflowing juices during baking.)
  • For the peach layer: In a large mixing bowl, add the brown sugar and the vanilla seeds, then use the back of a spoon to rub the vanilla seeds into the sugar. Set aside.
  • Halve the peaches, then remove the pits. Cut each half into 4 slices. Transfer all the peach slices to the mixing bowl. Add the bourbon and toss gently to coat the peaches with the sugar, vanilla, and bourbon mixture. Sprinkle the cornstarch over and toss to distribute. Transfer the peaches to the prepared skillet or pan.
  • For the crisp layer: Melt the butter, then whisk in the vanilla seeds. Let cool to room temperature.
  • In a large mixing bowl, whisk the flour, oats, and nutmeg together. Pour the vanilla-infused butter over the dry ingredients and use a fork to combine. Mix in the pecans and stir using the fork or your hands until the mixture forms large clumps.
  • Distribute the crisp mixture over the peaches. Sprinkle the sea salt flakes over the crisp. Bake until the crisp is golden and the fruit is bubbling, about 50 minutes. Let cool for 20 minutes to serve warm, or cool completely to room temperature.