You see, I'm not into sweets. I don't bake. Chocolate does not get me oooooing and awwwing. I don't really do the whole dessert thing.
Now before you start boxing me into the whole "health nut" category, hear me out (if you read this little blog at all, you already know better than that).
I'm no saint. Whenever the subject of dessert is brought up, my response nine times out of ten is "Thank you, but I prefer to drink my dessert".
In other words, if given the option between a dessert and another glass of wine or a creative cocktail, I'll choose the wine every time. I was not blessed with a speedy metabolism and I'm fully aware of my caloric limitations, so I allocate those calories wisely. I know what I like.
The mister is the opposite. He loves sweets. It might be a borderline addiction - but don't tell him I told you that. Chocolate is his vice of choice, but he doesn't turn his nose up at cobblers, pies or sugary treats if available.
Bottom line, dessert is a must.
When I received a rather large box of South Carolina Mac's Pride Fresh Peaches a few weeks ago from a generous colleague, I knew immediately that there was no way that we could possibly eat all of those perfectly ripe peaches before they turned. I was left with no choice, a dessert was inevitable.
So I did what any non-dessert eating, wine and spirit connoisseur would do, I married the best of both worlds.
As a caveat, this is not your traditionally sugary sweet crisp. My goal was to lighten it up a bit and a create a recipe that isn't so dang sweet that it makes your head want to cave in. You can pair this Bourbon Peach Crisp with Greek yogurt for a light breakfast or snack, or with vanilla ice cream for an indulgent dessert. "Bourbon for breakfast?" you ask. "Hell yes" I respond.
Bourbon Peach Crisp
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
12 peaches, peeled and sliced
4 ounces of Bourbon
1/4 cup + 2 tablespoons of brown sugar
2 tablespoons of lemon juice
1 teaspoon + 1/2 teaspoon of cinnamon
1 cup of rolled oats
1/4 cup of coconut oil, refrigerated for 10 minutes to harden and sliced into 1 inch pieces
1/4 teaspoon of salt
1/3 cup of pecans
Preheat oven to 350 F. In a large bowl, mix sliced peaches, bourbon, 1/4 cup of brown sugar, lemon juice, and 1 teaspoon of cinnamon. Pour peach mixture into a greased 9 x 12 casserole dish. In a food processor, combine oats, 1/2 teaspoon of cinnamon, 2 tablespoons of brown sugar, salt, pecans, and coconut oil slices. Pulse until course and crumbly. Sprinkle on top of peaches. Bake for 40-45 minutes. Pair with plain or vanilla Greek Yogurt (like I did above) or with vanilla ice cream for a sweet treat.