clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Peach Bourbon Praline Crisp - Food Gypsy

Bourbon Peach Praline Crisp

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Cori Horton
  • Total Time: 1 hour 10 mins
  • Yield: serves 8


Bringing out the natural sweetness of the peach with some good corn whiskey, a drizzle of honey and a crisp, candy-like topping for a whopper of a delicious dessert – Bourbon Peach Praline Crisp.


Units Scale
  • 8 ripe peaches (about 4 pounds)
  • 1/41/2 cup bourbon
  • 2 tablespoons honey
  • 23 tablespoons cornstarch (more bourbon = more cornstarch)
  • 1/2 teaspoon kosher salt
  • 3/4 cup butter, partially melted
  • 3/4 cup brown sugar
  • 1 tablespoon heavy cream (35% MF)
  • 1 cup pecans, lightly roasted, loosely chopped
  • 3/4 cup quick oats (or other grain flakes)
  • 1/4 cup spelt flour (or All Purpose)
  • 1 teaspoon ground nutmeg
  • finish with coarse sugar & salt


  1. Blanche peaches dunking them into a boiling water bath for 1 – 2 minutes then directly into ice water, so that you can quickly an effectively peel the skin. (Score each peach with an ‘X’ on the bottom with a sharp paring knife before the hot water bath, this makes them easier to peel.) Then pit and slice.
  2. In a large glass or stainless steel bowl marinade sliced peaches in bourbon for minimum of one hour (preferably overnight in the refrigerator). Then, using a spatula and a soft hand, toss peaches with liquid/warm honey and cornstarch to coat. Spray 8′ baking dish (or cast iron pan) well with non-stick spray. Pre-heat oven to 350°F (175°C).
  3. While oven heats prepare praline top; roast pecans lightly in the oven then cool before adding to a medium sized mixing bowl. With a wooden spoon cream together partially melted butter, brown sugar and cream until smooth. Add toasted pecans, oats, spelt flour and nutmeg and mix by hand, until combined.
  4. Add peach base to prepared baking dish. Spread praline crisp top evenly over peaches, patting lightly with spatula or fingertips to create a loose top. Bake at 350°F (175°C) for 30 – 45 minutes or until amber peach juice bubbles up the sides and gently trough the crisp topping.


Remove from oven, cool slightly and serve with a scoop of vanilla ice-cream, and a dash of bourbon. Boo-ya that is good!

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Category: Dessert
  • Cuisine: Southern