FRUIT FILLING
- 8 ripe Palisade peaches
- ¼ cup brown sugar
- Juice of one lemon
- ¼ cup bourbon
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- ½ tsp kosher salt
- 4 tbsp cinnamon, cardamom and ginger Banner Butter, chilled and cut into small bits
TOPPING
- ¼ cup bourbon
- ½ cup flour
- ½ cup old fashioned oats
- ½ cup candied pecans
- 1 tsp ground cinnamon
- 6 tbsp cinnamon, cardamom and ginger Banner Butter, chilled and cut into pats
DIRECTIONS
o Preheat grill or oven to 350*.
o Prepare a 12 inch cast iron skillet by greasing with a small amount of butter. Wash and slice peaches into thin slivers in a medium bowl.
o to peaches, add brown sugar, lemon juice, cinnamon, salt, vanilla and bourbon. Toss gently to mix well and transfer to buttered pan. Top peaches with bits of banner butter.
o In bowl of a food processor, combine all topping ingredients and pulse briefly, to combine and create a crumbly and clumpy mixture.
o Apply by heaping spoonful to prepared peaches.
o Bake in prepared grill or oven for about an hour—until fruit is bubbly and topping is crisp.
o Allow to cool briefly and serve warm with vanilla ice cream.
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