Ingredients:

  • 6 large Fresh Peaches (about 4 lbs), skins removed and sliced
  • 1/2 cup Light Brown Sugar, Packed
  • 2 Tbsp Cornstarch
  • 1 Tbsp Lemon Juice, Freshly squeezed
  • 1 tsp Pure Vanilla Extract
  • Pinch Fine Sea Salt (for filling)
  • 1/4 cup Peach Whisky
  • 1 stick (8 Tbsp) Unsalted Butter, Cubed
  • 1 cup All-Purpose Flour
  • 3/4 cup Rolled Oats (not quick oats)
  • 1/2 cup Dark Brown Sugar, Packed
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/2 tsp Salt (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the 9x13-inch baking dish.
  2. Brown the Butter: Place the cubed unsalted butter in a heavy-bottomed saucepan over medium heat. Cook, swirling occasionally, until the milk solids brown and the butter smells nutty (about 5-7 minutes). Immediately pour the brown butter and solids into a separate bowl and allow to cool slightly (5 minutes).
  3. Prepare the Topping: In a large bowl, whisk together the flour, oats, dark brown sugar, cinnamon, nutmeg, and salt.
  4. Incorporate the Butter: Drizzle the slightly cooled brown butter over the dry ingredients. Use a pastry blender or fingertips to cut the butter into the flour mixture until large, coarse crumbs form. Set aside.
  5. Peel and Slice the Peaches: Remove skins and slice peaches into 1/2-inch thick pieces.
  6. Combine Filling Ingredients: In a separate large bowl, gently toss the sliced peaches with the light brown sugar, cornstarch, lemon juice, vanilla extract, and salt.
  7. Add the Peach Whisky: Pour the 1/4 cup of peach whisky over the fruit mixture and toss one final time to ensure all pieces are lightly coated.
  8. Assemble: Pour the whisky-peach filling into the prepared baking dish, spreading the fruit evenly.
  9. Top: Scatter the brown butter oat crumble evenly over the entire surface of the fruit. Do not press the topping down.
  10. Bake: Place the dish in the preheated oven. Bake for 40–45 minutes, or until the topping is deep golden brown and the fruit filling is visibly bubbling profusely around the edges.
  11. Test for Doneness: If the topping browns too quickly, loosely tent the dish with foil for the last 15 minutes of baking. Ensure the filling is bubbling rapidly to confirm the cornstarch is activated and the filling is thick.
  12. Cool: Remove the crumble from the oven. Let it cool and set for at least 20 minutes before serving to prevent a watery filling.