In today’s life, everyone wants to eat something spicy and crispy with a yummy taste. For this, peanuts, cracks, snacks, bourbon peaches, and more are available. In this article, you know about the different types and flavors of tipsy bourbon peach crisps and taste the bites of delicious bourbon peaches.

Serves- 4

Ingredients:

For the Peach Filling

• 4 large freestone peaches
• 3 Tbsp. All-Purpose flour
• 2 Tbsp. brown sugar
• 2 Tbsp. granulated sugar
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• pinch of salt
• 2 Tbsp. Wildflower honey
• 2 tsp. lemon juice
• 2 Tbsp. Honey Bourbon

For the Crumble Topping

• 3/4 c oats (I used quick cooking, but whatever you have on hand will do!)
• 1/4 c All-Purpose flour
• 1/4 c brown sugar
• 1/2 tsp. salt
• 4 tbsp. unsalted butter, cold
  

For the Honey Vanilla Sauce

• 1 egg
• 2 Tbsp. granulated sugar
• 1/2 c milk
• 1/2 c heavy cream
• 1 Tbsp. bourbon
• 1/4 c Wildflower Honey
   

Method:

For the Peach Filling:

1. First we must remove the skin from the peaches. The easiest way to do this is to blanch them. Before you start blanching, you must have a medium-sized pot full of continuously boiling water, a separate bowl filled with ice water, and a large spoon (I used a slotted spoon).
2. While you wait for your water to boil, use a paring knife to score an X on the top and bottom of each peach. This will allow the skin to come off of the peach much easier after it is blanched.
3. Using your large spoon, carefully place one peach in the boiling water, and let it boil for 45 seconds to a minute.
4. Next, remove the peach from the boiling water and place it in the ice water. Let it sit there while you boil the next peach. Once that peach is close to being done, remove the first peach from the ice water. Continue this process until all of the peaches are blanched.
5. On a cutting board, peel the skin away from each peach starting with the area you scored (it should come right off, if not you can re-blanch the peach for a little longer). 
6. Cut each peach in half and remove the pit, then cut all of the peaches into your desired shape (I prefer cubes for my crisp, but it’s up to you!).
7. Place peaches in a bowl and add your flour, brown sugar, granulated sugar, salt, cinnamon, nutmeg, honey, lemon juice, and bourbon. Mix well to combine.
8. Divide the peach mixture into 4 ceramic ramekins and place on a sheet tray.

For the Crumble Topping:

1. Pre-heat your oven to 375 degrees F. 
2. Place the oats, flour, brown sugar, and salt in a bowl, and mix to combine.
3. Cube your cold butter and sprinkle overtops your oat mixture. 
4. Using a fork, your hands, or a pastry cutter, start working the butter into the oat mixture. It will take a few minutes, but once everything is combined, you will have small pea-sized chunks of crumble topping. Don’t mix too far, we aren’t making cookies!
5. Divide the crumble among the 4 ramekins (you will have some extra!), pressing down slightly to pack it in (I like my crumble :))
6. Bake for 30-40 minutes or until the filling bubbles and becomes thickened
   

For the Honey Vanilla Sauce:

*This sauce is a very classic French recipe, known as Crème Anglaise. If you chill this in your refrigerator overnight, you can churn it into ice cream the next day! It is delicious on top of a fruit crisp, fresh fruit, or bread pudding.*

1.  Place your egg and sugar in a small bowl, and whisk immediately to combine.
2. Place a small saucepan, containing your milk, heavy cream, bourbon, and honey, over medium-low heat, and bring to a boil.
3. Once your cream comes to a boil, you are going to temper some of the creams into your egg and sugar mixture. To do this, place your whisk in the bowl with the egg and sugar and start whisking at a medium pace. Meanwhile, use your other hand to slowly stream SOME of the cream mixtures into the egg and sugar mixture (don’t forget to whisk!). You should only need to pour about 1/2 cup of liquid in with the eggs (this is to prevent them from scrambling when you combine everything).
4. Place the pot back on the heat and whisk the now-tempered egg mixture into the remaining cream mixture in the pot. Reduce the heat to low.
5. Use a wooden spoon or a spatula to slowly stir the custard. The sauce will be finished when it coats the back of the wooden spoon. You can also swipe your finger over the back of the coated spoon- if the finger swipe holds without being quickly covered by the sauce, you know it’s done. It will still be pourable, but not as liquid as heavy cream. 
6. Place in a bowl and set aside until you are ready to serve dessert. You might need to re-heat the sauce just a bit. 
7. To serve, pour the Honey Vanilla Sauce over the top of each peach crisp and enjoy!

However, you took the baking ideas about the bourbon peaches and you should try this one at least one time. If you are facing the problem of baking cookies, peaches, cakes then you can take the help of online cake delivery in Jaipur else, select the different type of cakes for birthday, or any occasion. Order the cake, cookies and make the day special with your friends and family. Also, spread the love among your relations by surprising them.