For the peach layer: In a large mixing bowl, add the brown sugar and the vanilla seeds, then use the back of a spoon to rub the vanilla seeds into the sugar. Set aside.
Halve the peaches, then remove the pits. Cut each half into 4 slices. Transfer all the peach slices to the mixing bowl. Add the bourbon and toss gently to coat the peaches with the sugar, vanilla, and bourbon mixture. Sprinkle the cornstarch over and toss to distribute. Transfer the peaches to the prepared skillet or pan.
For the crisp layer: Melt the butter, then whisk in the vanilla seeds. Let cool to room temperature.
In a large mixing bowl, whisk the flour, oats, and nutmeg together. Pour the vanilla-infused butter over the dry ingredients and use a fork to combine. Mix in the pecans and stir using the fork or your hands until the mixture forms large clumps.
Distribute the crisp mixture over the peaches. Sprinkle the sea salt flakes over the crisp. Bake until the crisp is golden and the fruit is bubbling, about 50 minutes. Let cool for 20 minutes to serve warm, or cool completely to room temperature.
Once cooled, the crisp will keep, covered, at room temperature for a day, or refrigerated for up to 3 days.
Recipe Credit: Marie Asselin, FoodNouveau.com // Adapted from a recipe by The Bojon Gourmet.
Don’t throw those seeded vanilla pods away! Add them to a jar of sugar to make vanilla-infused sugar, add them to simmering jarms, or use them to infuse warm milk or cream that will be used to make hot chocolate, gelato, ice cream, custards, panna cotta, or sweet sauces.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.