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

Skillet Bourbon Peach Crisp

The full recipe will fit perfectly in a 6 ½-inch cast iron skillet as shown. If you're using a 9 or 10 inch skillet, simply double the recipe and increase the baking time to 45 to 55 minutes.
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

For Crumb Topping:

  • ½ cup / 65 g all-purpose flour
  • ¼ cup / 50 g brown sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ cup / 56 g (½ stick) unsalted butter, at room temperature
  • ½ cup / 50 g rolled oats

For Filling:

  • 1 pound / 450 g ripe peaches, about 3 medium, pitted and sliced into wedges
  • 2 teaspoons / 10 g bourbon
  • 3 tablespoons / 38 g packed light brown sugar
  • 1 ½ teaspoons cornstarch
  • pinch salt

Instructions

  • Preheat oven to 375 °F. Generously butter a 6 or 7-inch cast iron skillet (for a larger 9 or 10-inch skillet, simply double all the ingredients).
  • Combine flour, brown sugar, salt, and cinnamon in a large mixing bowl.
  • Cut butter into chunks and add to bowl with flour; work in with a couple of forks or cool hands (rubbing the pieces of butter in the flour to break them up) until flour is evenly moistened, and squeezing a bit of dough between your fingers will hold its shape. Add oats and mix until evenly incorporated, breaking into coarse crumbles. Refrigerate briefly while you prepare the filling.
  • In a bowl, toss peach wedges with bourbon. Sprinkle over sugar, cornstarch and salt and toss to coat. Dump into prepared skillet, smoothing and arranging peaches into an even layer. Sprinkle crumb mixture over top, breaking larger pieces into chickpea-sized crumbles. It's ok if it domes a little bit in the middle, the peaches will cook down in the oven.
  • Place skillet on a baking sheet (to catch any overflow). You may want to line it in foil too just in case.
  • Bake for 40 to 45 minutes (up to 55 minutes for a larger skillet) or until crumbles are golden brown and peach juices are bubbling up through the crumbles at the edges. Remove from oven and let cool for at least 20 minutes to allow the filling to thicken before serving. Serve with vanilla ice cream.