Happiness is Spiced Rum Peach Crisp, just the name alone makes me smile. Fresh peaches soaked in just a bit of rum with a crumble on top.
Not a rum fan have no fear, this can be done with so many options for the liquid. Spiced Rum just made my mouth water when I was looking for the perfect complement to fresh peaches for this recipe.
Of course, the first thing I do when a recipe that involves liquor comes to mind is to consult my friend Leah over at Farmwife Drinks! And of course, she let me know any hard liquor would be fantastic in this dessert!
Spiced Rum Peach Crisp
I love to make this during peach season….or is it…while peaches are in season? But the great thing about recipes like this is it is just as good using peaches in non-peach season. We are so lucky that we get fresh fruits and vegetables year-round so this can easily be made in the winter and be just as delicious!
- Peaches create a lot more juice than apples so not so much “crisp” on top but full of flavor.
- I used Spiced Rum, but use any hard liquor or juice that you want, orange juice would be amazing.
- I like to make double topping sometimes because, well, that’s my favorite part.
- Don’t like cinnamon? Use a splash of vanilla instead!
This is very similar to my amazing Apple Crisp recipe!
Spiced Rum Peach Crisp
- 6-7 peeled, pitted and sliced peaches
- 3/4 cup sugar
- 1/2 teaspoon cinnamon
- 2-3 Tablespoons spiced rum see recipe notes for other options
- 3/4 cup flour
- 1 cup brown sugar
- 1/2 cup oatmeal
- 1/2 cup semi-soft butter
- Toss the sliced peaches with the sugar, cinnamon and spiced rum and spread evenly in a 9x13 baking dish
- Combine the topping ingredients in a bowl and using a pastry cutter or a fork combine to make a crumble topping
- Spread the crumble topping evenly over the peaches
- Bake uncovered in a pre-heated 325° oven for 1 hour
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…