Peachy Moon Crisp

Crisps are named because of the crispy oat topping that they’re made with, but when Fall arrives, we think of crisp Fall evenings and the aroma of warm spices like cinnamon and nutmeg filling the kitchen.

Peachy Moon Crisp


5-6 ripe peaches, peeled, pitted, and sliced, or 2 quarts of canned, drained

3/4 cup brown sugar

4 tablespoons butter

1/2 cup Old Forge Distillery Oatmeal Cookie Moonshine

Crisp topping

1 1/2 cups oats

1 cup plain flour

1 cup brown sugar

1 teaspoon cinnamon 

1/2 teaspoon nutmeg

1/8 teaspoon cardamon

Dash of salt

1 stick butter


In a 12 inch cast iron skillet, melt the butter and add the peach slices, brown sugar, and Oatmeal Cookie Moonshine. Sauté for 5 minutes or until thickened and peaches are tender. 

Remove from the heat and preheat the oven to 350 degrees. 

In a large bowl combine the oats, flour, sugar, cinnamon, nutmeg, cardamon, and salt. Cut the butter into chucks and cut into the oat/flour mixture. Top the peaches with the crisp topping and bake for 25-30 minutes or until topping is golden brown.

Serve warm with ice cream or whipped cream infused with your favorite Cream Liqueur, such as Peaches & Cream, Haystack, or Vanilla Ice Cream.

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The Appalachian Tale

Memories, recipes, and Tales of an Appalachian Boy.

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