Lynne Tolley from Miss Mary Bobo's made Bourbon Peach Streusel. (see recipe below) For more information about Miss Mary Bobo's Boarding House in Lynchburg, or to make reservations, call (931)759-7394.
Bourbon Peach Streusel
For the filling:
3 cups fresh peaches, sliced (about 5 medium peaches)
1/3 cup sugar
3 tablespoons Jack Daniel Whiskey
1 tablespoon lemon juice
½ teaspoon vanilla
2 tablespoons cornstarch
For the streusel:
2/3 cups flour
1/3 cup packed brown sugar
¼ teaspoon table salt
¼ teaspoon freshly grated nutmeg
5 tablespoons cold unsalted butter, diced
2/3 cup old-fashioned rolled oats
½ cup pecans, chopped
Preheat oven to 375 degrees.
For the streusel, whisk together flour, brown sugar, salt & nutmeg in a bowl. Cut butter into flour mixture using a pastry blender until butter is pea-sized or you can use a small food processor for this; place in bowl. Mix in oats and nuts until combined; chill.
For the filling, combine peaches and sugar in a bowl. Combine whiskey, lemon juice and vanilla in small bowl; whisk in cornstarch until dissolved and stir into peach mixture. Transfer filling to an 8”x 8” baking dish.
Top filling with streusel and bake until filling is bubbly and streusel is brown, 25-30 minutes. Let rest on rack 30 minutes.
Serve with whipping cream or ice cream.
Makes 4-6 servings.
