From our kitchen to yours!

Rum-Peach Crisp

A delightful dessert that combines ripe peaches with a touch of rum, creating a sweet, slightly boozy filling.

Ingredients:

For the Peach Filling:

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2½ lb. ripe peaches (about 5-7 medium peaches)

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Juice of ½ lemon

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¼ cup raw sugar (or equal parts white & brown sugar)

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Seeds scraped from ½ vanilla bean pod (or ½ tsp. vanilla extract)

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1 tbsp. cornstarch

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3 tbsp. rum (Spiced Rum will work best)

For the Brown Butter Crisp Topping:

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8 tbsp. butter

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¾ cup all-purpose flour

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¾ cup old-fashioned rolled oats

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½ tsp. ground cinnamon

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1 tsp. lemon zest

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¼ tsp. kosher salt

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½ cup turbinado sugar

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¼ tsp. ground nutmeg

Step 1: Preheat the oven to 375°F.

Grease an 8-x-8-inch (2-qt.) baking dish with butter. Set aside.

Step 2: Prepare the filling

Slice each peach into 8 wedges. Toss the peaches with the lemon juice, sugar, vanilla bean seeds or extract, cornstarch, and rum to coat. Transfer to the prepared baking dish. Set aside.

Step 3: Prepare the topping

Melt the butter in a small skillet over medium-low and cook until golden brown and fragrant (watch closely as it can easily burn), 5 to 7 minutes. Remove from the heat and set aside. Blend flour, oats, sugar, lemon zest, salt, cinnamon, and nutmeg in a bowl. Drizzle brown butter over dry ingredients, tossing to incorporate and create a crumbly mixture. Spread topping over peach filling.

Step 4: Place the baking dish on a baking sheet

Bake in the preheated oven for 45 to 55 minutes or until the filling is bubbly and caramelized at the edges and the topping is golden brown and crisp. Carefully remove from the oven and let cool 10 to 15 minutes before serving. Salt lightly with sea salt if you wish. Serve in bowls topped with scoops of vanilla ice cream or dollops of rum whipped cream, if desired.

Optional: For serving

Fine sea salt, vanilla ice cream, or rum whipped cream.

Recipe by Katherine Cobb, adapted by Georgia Peach Truck.