It’s Labor Day weekend and already I’m reminded that Summer is almost over and Fall is on its way. If you live in Los Angeles, as I do, you would never be able to tell. Despite the heat, next week marks the start of so many wonderful Fall things; harvest decor is out in the stores and Pumpkin Spice Lattes come back to Starbucks.
But before we move on to Fall’s cool weather and the rich soups and roasts, I wanted to celebrate a wonderful summer full of fun and sunshine and what better way to do that with than a peach crumble. This crumble isn’t your average summertime crumble or crisp or cobbler – this one has brown butter and bourbon. A fitting end to a wonderful season!
Begin by browning the butter. Add it to the oat, flour and sugar mixture until combined.
Add the bourbon, cornstarch (I mixed mine together) and vanilla to the peaches. Stir to coat.
Crumble the brown butter mixture on top of the peaches.
Hot out of the oven.
I couldn’t resist.
The scent of peaches and the golden crumble in the oven filled the whole house. Perfection!
Brown Butter & Bourbon Peach Crumble
Adapted from The Bojon Gourmet
1 stick of butter (8 tablespoons)
¾ cups of flour
½ cup of brown sugar
¾ cups of quick oats
½ teaspoon of salt
⅛ teaspoon of nutmeg, freshly ground
pinch of cinnamon
pinch of cardamom
6 cups of peaches, sliced
¼ cup of bourbon whiskey
1 tablespoon of cornstarch
1 teaspoon of vanilla
Preheat the oven to 375 degrees.
Heat a small saucepan on medium high and add the stick of butter. Stir the butter until bubbling, reduce heat to low. Swirl the butter until its a nutty, medium brown color. Remove from the heat and let cool completely.
Add the remaining dry ingredients to a bowl and mix. Pour the cooled brown butter and mix. Set aside.
Put the sliced peaches in the cooking vessel. Add the remaining ingredients and toss to coat. Crumble the oat mixture on top and place in the oven for 30 – 40 minutes until peaches are cooked and crumble is golden brown.
Remove from the oven and let cool for 10 minutes. Serve with fresh cream or vanilla ice cream.