Fourth of July

Peaches n' Irish Cream Crumble

July 14, 2013
1 Ratings
  • Serves 6 to 8
Author Notes

Peaches n' Cream is a true Southern dish. Fresh peaches topped with freshly whipped cream can't be beat. But something that might come close is this interpretation of the dish. Peaches baked in a mixture of Irish Cream Whiskey and sugar and topped witha crumble of flour, oats, brown sugar and butter. All that you would need to take it over the top is a dollop of Irish Cream flavored whipped cream. —lakelurelady

What You'll Need
  • For the Peaches:
  • 8 Peaches, peeled and sliced
  • 3 tablespoons Irish Cream (I used Bailey's)
  • 2 tablespoons Sugar
  • Zest of 1 lemon
  • For the Crumble:
  • 2/3 cup All-purpose flour
  • 2/3 cup light brown sugar
  • 1/2 cup old-fashioned rolled oats
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon salt
  • 6 tablespoons butter, cold, cut into 1/4 inch pieces
  1. Preheat the oven to 375 degrees F. Butter a 9 to 10 inch pie plate or casserole. Place peaches in a bowl and mix with the Irish Cream, sugar and lemon zest. Turn mixture into prepared dish.
  2. In a mixing bowl combine the flour, brown sugar, oats, cinnamon, cardomon and salt. Add the cubed butter and with your fingers knead the butter into the dry ingredients until it is crumbly. Top the peaches with the mixture
  3. Bake the crumble for 30 to 35 minutes. Let rest for 15 minutes and serve topped with whipped cream.

See what other Food52ers are saying.

  • inpatskitchen
  • lakelurelady
I have been a serious cook from the time I first took an introductory course in French Cooking from Irena Chalmers, a cookbook author and instructor at the CIA. My first love is French cooking but I also value the importance of fresh local ingredients. The freshest ingredients seasoned right and prepared with love will result in the perfect meal.

2 Reviews

inpatskitchen July 14, 2013
Love this!!! Saved!
lakelurelady July 14, 2013
Thanks Pat!