Honey Bourbon Peach Cobbler Crumble
Satisfy your sweet tooth with this easy to make Honey Bourbon Peach Cobbler Crumble. Made with delicious honey bourbon peaches, this deconstructed peach pie with crumb topping celebrates the very best of summer peach flavors. Enjoy a unique comfort food experience with every bite.
Honey Bourbon Peach Cobbler Crumble
Sometimes you need an indulgent extra little something to make feel all warm and fuzzy inside.
This Honey Bourbon Peach Cobbler Crumble recipe will do it for you! Sweet tender peaches swimming in a rich honey bourbon sauce and topped with a crunchy crisp crumble topping and believe me, life get’s no better than this!
When the weather starts warming up, you know that it is peach picking season and that is the very best time to head to your local farmers market for fresh peaches.
But what if fresh peaches are available? Don’t worry, this peach crumble pie recipe is made using frozen peaches so you can enjoy this peach crumble any time you like!!
Fresh peaches or frozen peaches.. both are one of my favorite summer fruits and this easy peach crumble recipe is the perfect easy summer dessert to serve up any time of year.
PEACH CRUMBLE INGREDIENTS
- Peaches
- Flour
- Sugar
- Spices
- Lemon juice
- Vanilla
- Honey bourbon
- Old Fashioned oats
- Brown sugar
- Pecans
- Butter
BOOZY PEACH CRUMBLE RECIPE?
Do you need to add the bourbon to this summer crumble recipe? The answer is simple.. No!
If you do not wish to add bourbon to your Honey Bourbon Peach Cobbler Crumble, you certainly do you not have to.
Simply omit the bourbon and the peach crumble will still be delicious.
FROZEN OR FRESH PEACHES?
This deconstructed peach crumble pie recipe calls for frozen peaches but you can absolutely use fresh peaches for this easy peach crumble recipe, if you wish.
I like to use frozen peaches only because I don’t have to peal and pit them myself and they are always perfect and ripe.
HOW DO I MAKE HONEY BOURBON PEACH CRUMBLE?
There couldn’t be an easier dessert than this Honey Bourbon Peach Crumble.
Start by preheating your oven to 350 degrees and spraying a 9 x 9 baking pan with non-stick spray.
Then, in a large mixing bowl, combine the peaches, bourbon, sugar, flour, salt, cinnamon, vanilla extract and lemon juice.
Pour the peaches into your baking pan and in a separate mixing bowl, combine the crumbly topping ingredients of oats, flour, sugar, brown sugar, melted butter and pecans.
Pour topping on top of the peaches and then bake for 45 minutes. Remove from the oven and let cool for 30 minutes.
Serve with ice cream or whipped topping (…. or maybe even Bourbon Salted Caramel Sauce … oh my!! … ) Leftovers can be covered in plastic wrap and stored in the refrigerator.
MORE EASY DESSERT RECIPES
- Cranberry Apple Slab Pie
- Chocolate Peanut Butter Pie
- Easy Apple Crisp
- Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
- Pina Colada Cake Mix Whoopie Pies
ENJOY ~ HEATHER
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Honey Bourbon Peach Cobbler Crumble
Ingredients
Honey Bourbon Peach Crumble Filling
- 6 cups peaches, frozen
- 2/3 cup all purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla
- 1/4 cup honey bourbon
Crumble Topping
- 1 cup old fashioned oats
- 1 cup all purpose flour
- 1/2 cup sugar
- 2/3 cup brown sugar, packed
- 1 1/2 teaspoons cinnamon
- 1 cup pecans, chopped
- 2/3 cup butter, melted
Instructions
- Start by preheating your oven to 350 degrees and spraying a 9 x 9 baking pan with non-stick spray.
- In a large mixing bowl, combine the peaches, bourbon, sugar, flour, salt, cinnamon, vanilla extract and lemon juice. Pour the peaches into your baking pan and in a separate mixing bowl, combine the crumbly topping ingredients of oats, flour, sugar, brown sugar, melted butter and pecans.
- Pour topping on top of the peaches and then bake for 45 minutes. Remove from the oven and let cool for 30 minutes. Serve with ice cream or whipped topping Leftovers can be covered in plastic wrap and stored in the refrigerator.
Nutrition
Update Notes: This post was originally published in March of 2018 but was republished with an updated recipe, new photos, step by step instructions and tips in July of 2023.