This Cinnamon Ginger Peach Crisp is a spicy, playful nod to fall, using one of summer’s favorite fruits marinated in cinnamon whiskey and fresh ginger!
I’m getting real tired of you, summertime.
It’s one thing when you make me sweat in your 95+ degree heat, and slap me in the face with your wet towel of humidity every day.
But these $200 electric bills are getting ridiculous.
Of course, Mr. Crumby requiring a “perfect” 74 degrees in the house at all times doesn’t help; meanwhile, I’m wrapping my fleece PJ-clad self in two blankets so I don’t freeze to death. Not to mention, we desperately need a new roof and new windows on our 30-plus-year-old house, which would help the bill come down quite a bit.
I guess in the meantime, a big helping of this crunchy, warm, slightly boozy Cinnamon Ginger Peach Crisp will help take my mind off the ironic, artificial Arctic tundra I live in.
Feast or famine, folks.
Georgia Peaches are, by far, my favorite summer fruit. Admittedly, I often opt for nectarines, since the fuzzy exterior weirds me out a little, but the sweet, juicy insides are totally worth my tiny textural issue.
Especially when I take them out of their season and doll them up in fall flavors – toasted pecans, fresh ginger, brown butter, and cinnamon whiskey.
Fall come early here in my south, y’all. I don’t care how hot it is outside.
Even with the warm, homey fall flavors running through this dessert, it’s still very much August-appropriate. The whiskey cooks down to add a nice cinnamon hum to the juicy peaches, with just a hint of southern charm left on your taste buds.
And there is lots of brown butter in that there crumble topping, and that’s embraceable no matter what season we’re in.
A cobbler, a crumble, a crisp – they’re not complete without a big scoop (or two) of cold, creamy vanilla ice cream, and this one is no exception. Serve it warm, and let the ice cream melt a bit before you devour it, and I promise, you will be forever changed.
This peaches and cream is pure summer lovin’, so turn down that AC, fire up your oven, and get one going for dessert tonight.
I’m serious, get on it…it’s gonna be nothing but pumpkins and nutmeg around here pretty soon!
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Cinnamon Ginger Peach Crisp
Ingredients
Nutty Brown Butter Topping
- ½ cup unsalted butter
- ½ vanilla bean pod split and scraped
- ¾ cup all-purpose flour
- ¾ cup rolled oats
- ½ cup dark brown sugar packed
- ½ teaspoon sea salt
- ¼ teaspoon ground ginger
- ½ cup chopped pecans toasted
Cinnamon Ginger Peach Filling
- 2 pounds ripe firm peaches (6-8 peaches), sliced
- ½ teaspoon ginger freshly grated
- ¼ cup cinnamon whiskey such as Fireball
- ¼ cup dark brown sugar packed
- ¼ teaspoon cinnamon
- 1 Tablespoon cornstarch
Instructions
Nutty Brown Butter Topping
- In a small saucepan over medium heat, combine butter, vanilla pod and seeds. Melt the butter and cook for 5-8 minutes, swirling frequently until it turns a golden color and develops dark brown flecks.
- Remove from heat and set aside, letting the brown butter cool while you prep the filling.
- In a large bowl, combine flour, oats, brown sugar, salt, ginger, and pecans. Stir in the brown butter until large clumps form. Set aside.
Cinnamon Ginger Peach Filling
- Place peach slices and ginger in a large bowl and toss with cinnamon whiskey. Allow to marinate 15-20 minutes while the brown butter cools.
- Preheat oven to 375 degrees F.
- Combine the brown sugar, cinnamon, and cornstarch in a small bowl, stirring to distribute, then add to the peaches. Toss gently to coat the fruit, then spread them evenly in a baking dish.
- Scatter the Nutty Brown Butter Topping over the peaches, and bake 45-60 minutes, until topping is golden brown and the fruit begins to bubble.
- Cool 15 minutes or so, then serve with big scoops of vanilla ice cream. Enjoy!
Nutrition
Cobbler, Crumble, or Crisp – what’s your favorite?
Taylor @ Food Faith Fitness says
Peaches are SO good right now! And I am loving that you combined them with spicy cinnamon and ginger! I can practically smell this crisp through my screen, and I want a bite!
Amanda Paa says
i confess – i’m a turn on the oven even though it’s 90 degrees kind of gal too! and this peach crisp definitely looks worth it.
Marye says
This is not only beautiful, it looks delicious!
Patricia @ Grab a Plate says
This looks so yummy, and I love the added whiskey! I feel your summer pain, but I’d like the season to stay a while longer 😉
Jaime says
This looks delicious! I must make it for my family…
[email protected] says
its STUPID!!!! that you have to print out 15 pages and waste ink and paper just to print out the damn recipe!!!! No one wants to print out reviews, they can view those online!!
Erica says
I’m not sure what your printer settings are, Phil, but that should be an easy fix on your end. CLick PRINT on the recipe card, it should open a new webpage and only print the card, not the whole blog post.