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!
Course Dessert
Cuisine American
Keyword peach crisp
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 8
Calories 422kcal
Author Erica
Ingredients
Nutty Brown Butter Topping
½cupunsalted butter
½vanilla bean podsplit and scraped
¾cupall-purpose flour
¾cuprolled oats
½cupdark brown sugarpacked
½teaspoonsea salt
¼teaspoonground ginger
½cupchopped pecanstoasted
Cinnamon Ginger Peach Filling
2poundsripefirm peaches (6-8 peaches), sliced
½teaspoongingerfreshly grated
¼cupcinnamon whiskeysuch as Fireball
¼cupdark brown sugarpacked
¼teaspooncinnamon
1Tablespooncornstarch
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!