While cooking, listen to this: Levitating by Dua Lipa (though I’m admittedly obsessed with the entire Future Nostalgia album)

Just like the rest of you, we had plans. And just like the rest of you, this year kinda messed said plans up.

We’ve spent months apart — very unusual considering how many weekends I cook up a storm in Rina’s tiny kitchen — but it’s been a whirlwind, and we’re grateful we’ve been able to meet for outdoor dinners and walks when we can. And now, all these months later, here we are, near the end of peach season — can you believe it? Who knew a year could go by so fast and so slow at the same time.

This recipe has been months in the posting. Like I said, all plans went out the window back in March. But honestly, it’s ok, because despite a global pandemic, some things truly never change — like swimming in too many peaches by the end of August!

That’s where this delicious dessert comes in. It’s so easy, chances are you already have all the ingredients on hand. And if you’re clever enough not to go ham on my favorite stone fruit (possibly favorite fruit period, but the jury’s still out), you can use whatever fruit you have on hand — berries, apples, pears, even rhubarb, if you’re feeling extra creative.

Listen, I don’t need to tell you things have been unbelievably bananas as of late — it’s impossible not to turn your head and get suffocated by the news cycle. But if you’re reading this and are having a particularly sad day, it just means you’re human! And might we suggest some fun in the kitchen? Something so simple and easy that you can make it in the fifteen minute break you have between Zoom meetings and then eat it with a scoop of vanilla while watching your favorite comfort show.

And before you check your vision, yes, you did read double bourbon in this recipe’s headline. But I suppose you might need double bourbon to get you through the rest of this year — and beyond. But don’t let that deter you, this crisp and whipped cream is just as fantastic without the alcohol. At the end of the day, it’s the little things that keep us grounded. Even if this year is technically a wash, at least we’ll have a hell of a story to tell future generations about our collective year stuck at home.

Plus, everything’s always better with whipped cream on top, so what are you waiting for?

xo, Alyssa

BOURBON PEACH CRISP WITH BOURBON WHIPPED CREAM

Yield: 1 11 x 13 cobbler, plus some babies (see note)

Active Cook Time: 15m | Inactive Cook Time: 45-55m | Total Cook Time: 55m-1h

Category: Sweet, Summer

Source: Love and Olive Oil

Special Equipment: large enameled cast-iron skillet OR 11 x 13 baking dish OR a bunch of mini crocks, whisk or stand-mixer with whisk attachment

Note: Lord knows why we doubled the original recipe in the first place, but it made enough to not only fill an 11 X 13 dish, but to have babies of its own and make three mini crisps as well. If you’re baking for a crowd, use your measurements; if you don’t want that much crisp, use Love and Olive Oil’s measurements.

Ingredients

crumble:

1 cup all-purpose flour

½ cup lightly packed brown sugar

½ teaspoon salt

½ teaspoon cinnamon

½ cup (1 stick) unsalted butter, room temperature, plus more for greasing the pan

1 cup rolled oats

peaches:

2 pounds (about 5-6 medium) ripe peaches

1 Tablespoon + 1 teaspoon bourbon (or less, depending on your taste)

¼ cup + 2 Tablespoons packed brown sugar

3 teaspoons cornstarch

Big pinch salt

whipped cream:

1 pint (2 cups) heavy whipping cream, chilled

1 ½ Tablespoons granulated or powdered sugar, plus more to taste

½ teaspoon vanilla

½ teaspoon bourbon, plus more to taste*

Tiny pinch salt (like, truly the tiniest)

*Let it be known that Rina added WAY too much bourbon to her whipped cream and was the only one who wasn’t mad about it. Go slowly with the bourbon and taste often!

Instructions

Prep: preheat the oven to 375F. Butter up your pan of choice, making sure every last inch is covered. If you have room in your fridge, put the bowl where you plan to whip your cream in there, along with the whisk or whisk attachment.

Make the crumble: in a large mixing bowl, add the flour, brown sugar, salt and cinnamon and mix to combine. Cut up the butter into small chunks and work into the dry mix with your hands or a couple of forks. The mixture should form small chunks when pressed together. Add the oats and work in until combined, and you’re left with glorious oat-butter crumbles. Stick in the fridge until you’re ready to bake.

Make the filling: slice the peaches in half, removing the pit. Place a peach half face-down and, using a very sharp knife, thinly slice the peach. You can also go even more rustic and just wedge ‘em. Repeat with remaining peaches. In another mixing bowl, add the sliced peaches and bourbon and toss to evenly coat. Add the brown sugar, bourbon, cornstarch and salt and toss again.

Assemble! add the peaches to your baking pan of choice in an even layer. If you have leftover peaches, now’s the time to whip out the mini crocks. Once all your peaches have a home, sprinkle the crumb mixture evenly over the top (make sure you have some big chunks on top, those are the best part).

Bake: if you’re only making one mama crisp, bake for 45-55m, or until the top is golden brown and the peaches are bubbling happily under the crumbles. If you have extra mini crisps, check on those after about 25m, though they may need 35m or so to cook through. Allow the crisp to cool for at least 20 or so minutes to let the filling set up.

Make the whipped cream: in a large mixing bowl, add the heavy cream, sugar, vanilla, bourbon and salt. Using your stand mixer or brute strength, whip the cream until stiff peaks form. Personally, we like whipped cream that’s a few seconds away from turning into butter, but whip to the consistency you love.

To serve: scoop the crisp into bowls, slather with whipped cream and go to town.

To keep: the crisp can be kept in the fridge for a few days, but, as usual, it’ll most likely disappear with 24 hours. The whipped cream should be eaten day of; it could maybe last a day in the fridge, but the consistency won’t be as ideal.