Love and Olive Oil

Skillet Bourbon Peach Crisp

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This boozy peach crisp is a perfect no-fuss summer dessert, packed with ripe local peaches and a delightfully crunchy oat topping.

Peaches and bourbon were meant to be together. The vanilla-scented sweetness of the bourbon perfectly contrasts the bright acidity of the peaches, and the sweet and salty oat topping brings it all together.

Skillet Bourbon Peach Crisp with fresh peaches on the side and a shot glass of bourbon.

I am not usually one for fruit desserts (if there’s chocolate or caramel or peanut butter on the dessert menu I will, without a doubt, veer in that direction versus the fruity option).

But. However. That said.

Every so often I surprise myself by making a fruit dessert that really hits the spot.

This is one of those desserts.

A serving spoon scooping a heaping serving of Skillet Bourbon Peach Crisp out of a cast iron skillet

Complete with sticky sweet bourbon-spiked peaches and topped with a sweet and salty and, most importantly, crunchy topping of buttery oats and brown sugar, this skillet peach crisp is a thing of beauty.

The topping here is actually virtually identical to my dulce de leche crumb bars, if you can believe it. Talk about a versatile recipe!

What makes it a crisp and not a cobbler or a crumble, you ask? Well, cobblers are typically topped with dollops of biscuit-like dough. Crumbles and crisps are very similar, but crisps typically contain oats in the topping (which amps up the crunch factor) and crumbles usually don’t. I say that although the only other crisp/crumble/cobbler I’ve ever posted contains oats and yet I still called that one a crumble, so take all of this with a grain of salt.

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