Cinnamon Ginger Peach Crisp

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 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings

Calories 422kcal

Author Erica

Ingredients

Nutty Brown Butter Topping

1/2 cup unsalted butter
1/2 vanilla bean pod split and scraped
3/4 cup all-purpose flour
3/4 cup rolled oats
1/2 cup dark brown sugar packed
1/2 teaspoon sea salt
1/4 teaspoon ground ginger
1/2 cup chopped pecans toasted

Cinnamon Ginger Peach Filling

2 pounds ripe firm peaches (6-8 peaches), sliced
1/2 teaspoon ginger freshly grated
1/4 cup cinnamon whiskey such as Fireball
1/4 cup dark brown sugar packed
1/4 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