The sweet caramel and vanilla notes bourbon gets from aging in charred oak barrels make it pretty much a no-brainer for desserts where those rich flavors elevate the other ingredients. Summer’s ripe, juicy, sweet-tart peaches are a prime example. In this bourbon-peach crisp (like a crumble but crunchier with the addition of oats), the flavors only get more pronounced as they concentrate in the heat of the oven to caramelized and fragrant perfection. Accented with warm pie spices and bound with nutty browned butter, the topping provides a welcome crunchy contrast to the tender fruit filling. Serve it sprinkled with sea salt, à la mode, or crowned with an airy cloud of bourbon-infused whipped cream.
See other recipes in our Cooking from the Bar Cart series.
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