Preheat oven to 400 degrees F.

To peel peaches easily and quickly, you will want to make a small 'X' cut into the bottom of each peach. Boil a large pot of water and carefully place peaches into the water. Boil for only one minute and promptly put peaches into a large bowl of ice water. This will allow the peelings to come right off when you rub them. Pit and slice them along with the apples, which are fine to leave the peels on. Set fruit aside.

To make fruit mixture, in a large skillet (large enough for all fruit), combine Whiskey, cornstarch, brown sugar, vanilla, clove, nutmeg, and cinnamon. Of course, if you are not feeling up to the Whiskey, there is no reason why you can't use water instead. No harm, no foul. Just not as dark of a flavor.

Bring mixture to a slight boil and stir occasional for about 5-7 minutes or until it starts to thicken slightly. Once it becomes syrup-y, add peaches and apples into the skillet and coat with the sauce until all fruit is covered.

Place coated fruit in a small baking pan that has been buttered (I used an 8x8 glass pan).

To make the crisp, combine brown sugar, flour, oatmeal, clove, nutmeg, and cinnamon in a small bowl. Add the cubes of butter, and with a pastry cutter or fork, cut in the butter until you have small pea-sized bits of dough. Spread evenly on top of fruit.

Bake in a 400 degree oven for 25-30 minutes, or until top is golden brown.

Serve warm with vanilla ice cream.