Tipsy Bourbon Peach Crisp in a Cast Iron Skillet
This bourbon peach crisp is delicious on its own, but you can make it a little more decadent with a dollop of homemade coconut whipped cream, or even vanilla ice cream (use non-dairy if you'd prefer).
Although I prepared this dessert on a pellet smoker to capitalize on summertime and its flavors, it can just as easily be made in an oven in your kitchen.
Servings: 8 -10
Ingredients
- 2 lbs. peaches pits removed and sliced
- 2 Tbsp. bourbon
- 1 Tbsp. coconut sugar
- Zest of 1 lemon
- 2 tsp. fresh grated ginger
- 1 tsp. arrowroot powder
- ¼ tsp. sea salt
Crumb mixture
- 1 cup gluten-free oats
- ½ cup almond flour
- ¼ cup coconut sugar
- ½ cup cold grass-fed butter cut into pieces
- ¼ tsp. sea salt
Instructions
- Preheat your pellet smoker to 350° F.
- Toss peaches with bourbon, coconut sugar, lemon zest, ginger, arrowroot powder, and salt. Place in a 10-inch cast iron skillet.
- In a bowl mix together oats, almond flour, coconut sugar, and salt. Using a pastry blender, two knives or your fingers cut the butter into the mixture to form coarse crumbs.
- Sprinkle oat mixture over fruit in an even layer.
- Place the cast iron pan on pellet smoker. Close lid and cook for 35-40 minutes or until peaches are tender and topping is golden brown.
- Allow the peach crisp to stand at room temperature about 10 minutes before serving for juices to thicken up slightly.
Notes
- I don't peel peaches in this recipe for a few reasons. First, I am lazy and peeling peaches is an extra step I just don't want to do. Second, the skin of many fruits, including peaches, contain concentrated amounts of vitamins, antioxidants, and fiber.
- If the texture of peach skin is a turn-off to you, by all means, peel your peaches before making the recipe. Otherwise, enjoy the extra boost of nutrition.