Several years ago, back in Montana’s Flathead, we had the good fortune to meet Lisa, a dessert-sous chef / farm wife who lived with an absolute son-of-a-bitch down the hill from us.
She was a delight, fell in love with our huge garden on the hillside, and taught SWMBO and the family a fair number of prize recipes before succumbing to a dastardly pharyngeal cancer she ignored for too long. (Dammit, it does happen to the best people sometimes…).
The first summer we knew her, during a run to Northern Idaho we picked up a bushel of just-off-the-tree Washington peaches and shared part of the larder with Lisa; she returned the favor by dropping by a dish full of this amazing peach crisp, enhanced with a bit of bourbon, a punch of fresh lemon, a handful of crunchy pecans and a perfect array of spices.
She never shared where she sourced the recipe; there are of course seemingly several thousand versions of great peach crisps out there. Lisa was a Montana girl but had spent time in the South, the birthplace of all great things peach in the world today. Argue that if you must, but you’ll be wrong every time.
Give this one a run and see if Lisa’s Flathead Bourbon Pecan Peach Crisp is not the best crumble topping you’ve run across in years. Put this one together and you’ll be the hero of the 4th of July party this weekend. And join us in toasting Lisa before you put the bourbon away…
¾ cup AP flour (about 3 and ¾ ounces)
¾ cup raw sugar (about 5 and ¾ ounces)
1 tbsp fresh lemon zest
1 tsp cinnamon
¼ tsp (scant) mace (optional)
1 cup pecans (about 3 and ¾ ounces), at least half chopped small, with remainder in larger pieces
10 tbsp unsalted butter, cut into small cubes, chilled7-8 medium, fresh peaches, pitted and diced medium (peel if you wish)
½ cup sugar
2 tbsp fresh lemon juice
¾ tsp corn starch
Pinch kosher salt
2 tbsp bourbon (rye or Scotch play as well)
Options: Pinch of fresh nutmeg and 2-3 drops almond extract
Preheat the oven to 375.
Make the crisp topping. Combine well the flour, raw sugar, zest, cinnamon, and mace; stir in the pecans.
Now cut in the butter using your hands (be quick), two knives or a large pastry knife.
Get peachy. Toss the peaches, sugar, lemon juice, corn starch, salt and bourbon (the nutmeg and almond extract too) in a mixing bowl until well mixed; dump into your 9×9 baking dish and spread to an ever layer.
Sprinkle the topping over in an even layer; don’t pack it down.
Bake for 40-45 minutes until, dry, firm to the touch, and a sandy brown color. Cool for 15-20 (minimum) before serving with big scoop of vanilla ice cream.
Enjoy.
