When peach season hits, this recipe doesn't go amiss — a warm, juicy, sweet treat to finish your BBQ in style. With its peach pie sundae vibes, it’s a nostalgic dessert that feels both comforting and a little bit cheeky.
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For the peaches:
- 1 lime juice
- 150 ml bourbon
- 60 g dark brown sugar
- 6 peaches, halved and destoned
- 30 g butter, melted
For the pie crust crumble:
- 100 g plain flour
- 65 g butter, chilled
- 30 g caster sugar
- 1 tsp. cinnamon
- 1 medium egg yolk
- 1 Tbsp. chilled water
- Step 1To make the pie crust crumble, put the flour into a food processor and add the butter. Blitz to fine breadcrumbs, then add the sugar and cinnamon and pulse to combine. Add the egg yolk and water and blitz until the mixture comes together. Shape into a round, wrap in clingfilm and chill for 30 minutes.
- Step 2Preheat the oven to 200°C (180°C fan), mark 6, and line a baking tray. Roll out the pastry on a lightly floured surface to about 5 mm thick and transfer to the lined tray. Bake for around 20 minutes, until golden brown. Leave to cool, then break into small pieces.
- Step 3For the peaches, put the bourbon and sugar in a small saucepan and heat gently until the sugar dissolves. Bring to a simmer and cook for 5–6 minutes, until thick and syrupy. Set aside.
- Step 4Brush the peach halves with melted butter, then place cut-side down on the barbecue. Grill for 3–4 minutes on each side, until lightly charred and softened. Alternatively, cook on a hot griddle pan indoors.
- Step 5To serve, divide the peaches between plates, top with a scoop of vanilla ice cream, drizzle over the bourbon syrup and scatter with the pie crust crumble.
GH tip:
You can make the pie crust crumble 1–2 days in advance. Once cooled, store in an airtight container until ready to use.
Serve with vanilla ice cream or custard.
If you like this recipe, you'll love our boozy peach eton mess recipe.
Per serving (without ice cream):
- Calories: 348
- Protein: 4 g
- Fat: 15 g
- Saturates: 9 g
- Carbs: 36 g
- Total sugars: 23 g
- Fibre: 3 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
