This easy Spiced Rum Peach-Walnut Crisp is the perfect marriage of summer sweet peaches and the warm spices of fall...
Sometimes recipe inspiration just hits me while standing in the produce aisle at my local grocery store.
These huge gorgeous peaches caught my eye instantly. But I was sold when I saw the price per pound- just 99 cents! I loaded up a bag of them, giddy with how amazing they looked and smelled. I wasn't quite sure what I was going to do with them right at that moment, but I knew I was going to have make something amazingly delicious with them. ;)
As I was standing in the checkout line ready to make these peaches mine to take home, it occurred to me that I had a huge bag of beautiful walnuts from my friends at California Walnuts sitting on my counter. Before I had even swiped my card, I knew what I was going to bake these peaches into- a warm and comforting crisp.
I combined sweet, juicy peaches with the some of the warm spices of fall- cinnamon and cardamom. And for good measure, I poured a little spiced rum in there. ;) Then I topped it off with a spiced golden and crunchy oat topping brimming with big pieces of California walnuts. The perfect dessert to segue from the bright, fruity flavors of summer and the warm, spicy flavors of fall...
Rum Spiced Peach-Walnut Crisp
Prep Time: 20 minutes
Cook Time: 18-22 minutes
Ingredients (Serves 6-8)
- 3/4 cup light brown sugar
- 3/4 cup rolled oats
- 1/3 cup flour
- 3/4 tsp ground cinnamon
- 1/8 tsp salt
- 6 tbsp cold, unsalted butter, cut into small cubes
- 2/3 cup chopped California Walnuts
- 1/3 cup light brown sugar
- 2 tbsp spiced rum (such as Captain Morgan)
- 2 tsp cornstarch
- 1/2 tsp ground cardamom
- 1/8 tsp salt
- 5 medium peaches (approx 2 lbs)- halved, pitted, and sliced
InstructionsFor the topping
Heat the oven to 400°F. Grease an 8x8 inch baking pan. Set aside.
Add the ingredients for the topping- the light brown sugar through the chopped walnuts- in a large bowl. With your fingertips, blend the butter pieces into the dry ingredients until large clumps form and the flour and butter are completely incorporated, about 3 minutes. You can also use a pastry cutter to do this. Crumble the clumps into small pieces the size of kidney beans, then refrigerate the topping while you make the filling for the crisp.
Place the brown sugar, spiced rum, cornstarch, cardamom, and salt in a large bowl and whisk to combine. Add in the sliced peaches and stir until evenly coated.
Transfer the mixture to the prepared baking dish and arrange the slices in an even layer. Sprinkle the chilled topping evenly over the peaches.
Bake until the topping is golden brown and crisp, about 18 to 20 minutes. Place the dish on a wire rack to cool for at least 30 minutes before serving.
Serve warm with ice cream or whipped topping, if desired.
Store any leftovers covered in the refrigerator for up to 5 days.
Adapted from THIS RECIPE from Chow.com.
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If you are not quite ready for the full-on bombardment of fall flavors and would rather ease into all things fall, then this Spiced Rum Peach-Walnut Crisp is the perfect dessert for you!
Where do you stand on fall flavors right now? Do you say bring on fall? Or are you still savoring the flavors of summer?
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