By Richard Thomas
The Whiskey Reviewer has demonstrated how to make a simple whiskey apple crumble before, and the next step in that desert idea is to put bells and whistles on it. Switching to peaches not only puts a twist on the fruit that still works with whiskey, but also gives you the ability to use canned fruit and make the desert at any time of year. As an added plus, you no longer need to peel and core all those apples either.
Two 9 oz. cans of peaches in heavy syrup
Butter (softened at room temperature)
Grease a pan and pre-heat your oven to 350F (175C). Pour the cans of peaches into a mixing bowl, add 1/4 cup of brown sugar and two shots (3 oz) of whiskey, and mix.
Make your crumble. How much crumble depends on your pan (which determines the surface area) and how thick you want the top layer to be, so simply follow these proportions and keep making crumble until you have enough: 3 parts flour, 2 parts brown sugar, 2 parts soft butter, plus a dash of cinnamon.
Pour the peach mix into the pan, and then top with the crumble. Bake for one hour.