Late summer means fresh peaches in the Midwest and I love to drive the historic Red Arrow Highway in Harbor County, Michigan to purchase them from the local farmers’ groves. Red Haven peaches are the most popular peaches in the area and they’re the one all others are judged against. So, it’s no surprise that I always buy them by the bushel! And that first bite is beyond wonderful. The juice, full of sweet summertime flavor, flows down my chin every time. Red Haven delights are the best and they’re also good for baking.
My Maple Bourbon Tipsy Peach Crumble isn’t your grandmother’s dessert but it sure is special thanks to Basil Hayden’s Bourbon and Burton’s Maplewood Farm Maple Syrup. Served with a dollop of whipped cream or a scoop of vanilla ice cream and you’re sure to have a winning dessert.
Bungalow Chef’s Maple Bourbon Tipsy Peach Crumble
7-8 medium size, fresh ripe peaches. Skin on, pitted and cut into 8-10 wedges
1 lemon (juice only)
1/3 cup Burton’s Maplewood Farm Maple Syrup
1/4 cup Basil Hayden’s Bourbon
2 tablespoons corn starch
1 cup brown sugar
3/4 cup softened butter
1/4 cup additional Burton’s Maplewood Farm Maple Syrup
1 cup old-fashioned rolled oats
1 teaspoon cinnamon
1/4 teaspoon salt
Pre-heat oven to 350 degrees
In a large mixing bowl add cut fresh peaches, lemon juice, maple syrup, bourbon, vanilla and cornstarch. Mix well, let sit for ten minutes for the flavors to marinate into the peaches. Spray a 9”x13” baking dish with cooking spray or rub it with butter. Put the peach mixture in the bottom of the baking dish.
In a separate bowl, add the rolled oats, brown sugar, softened butter, additional maple syrup, salt and cinnamon. Toss together lightly then place over the peach mixture patting down to create a crumbly crust.
Bake for 35-45 minutes until the peach mixture is bubbling and the crumble is golden brown. Let cool slightly and serve warm.
Mike Mech “The Bungalow Chef”