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Air Fryer Peach Crisps with Bourbon Whipped Cream

Peach halves air fried with an oat-almond crumble in their hollows until bubbling and golden, served warm with lightly boozy bourbon whipped cream.
Print Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the peaches
  • 4 ripe peaches halved and pitted, freestone if possible
  • 2 tbsp brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • kosher salt a pinch
  • 1 tsp lemon juice
For the crumble
  • 1/2 cup old-fashioned oats
  • 1/4 cup almond flour or all-purpose flour
  • 3 tbsp cold butter cubed
  • 2 tbsp brown sugar
  • 1/4 tsp cinnamon
  • salt a pinch
  • 2 tbsp chopped pecans or walnuts optional
For the bourbon whipped cream
  • 3/4 cup very cold heavy cream
  • 2 tbsp powdered sugar
  • 1-2 tsp bourbon
  • 1/2 tsp vanilla extract
  • salt a pinch

Equipment

  • Air fryer
  • Parchment
  • Hand mixer

Method
 

  1. Preheat the air fryer to 360°F. Toss the peach halves with the brown sugar, vanilla, cinnamon, salt, and lemon juice and rest 5 minutes.
  2. Rub the crumble ingredients together into chunky sand, not dough.
  3. Set the peaches cut-side up on parchment, spoon the juices over, and pack the crumble into the hollows. Cook 10 to 14 minutes, until the topping is golden and the juices bubble.
  4. Whip the cream with the powdered sugar, bourbon, vanilla, and salt to soft peaks. Serve the warm peaches with the cream.

Notes

Freestone peaches release the pit cleanly.
Chunky-sand crumble, not cookie dough.
Go easy on the bourbon — flavour, not a nightcap.