We’re enjoying the fruit of the season and
Bourbon, Peach and Blueberry Crumble is
a celebration of summer fruit in a skillet!
I used 6-inch skillets that I found at Cracker Barrel for Patriotic Berry Skillet Cobbler. My hubby is a fan of more topping-to-fruit ratio, which the smaller skillets are ideal for since they’re not as deep as a regular size skillet, and you can enjoy your own generous serving of crumble or cobbler!
The bourbon in this recipe adds a depth of flavor, vanilla, caramel and oak, rather than booziness to the fruit.
This recipe calls for 1/4 cup of bourbon (2 ounces) so a mini bottle is just the right amount if you don’t have any in your liquor cabinet or on your nightstand :) You can substitute orange juice for an alcohol free alternative but the bourbon is the magic ingredient in the crumble!
Skillet Bourbon, Peach and Blueberry Crumble,
adapted from Guy Fieri, Food Network
Yield: 4 to 6 servings
For the filling:
6 cups sliced peaches (about 5 peaches)
1 cup blueberries
1/4 cup (2 ounces) bourbon
*1/4 cup sugar (you may need to add more depending on the sweetness of your peaches and tartness of your blueberries)
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
For the topping:
1 cup all-purpose flour
1 cup rolled oats
1/2 cup sugar
1/2 teaspoon kosher salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small cubes
2 tablespoons heavy cream
Preheat oven to 375 degrees F.
In a large bowl, combine the peaches, blueberries, bourbon, sugar, cornstarch, cinnamon, lemon zest, lemon juice and vanilla. Mix well to coat the peaches and blueberries and set aside.
In a second large bowl, make the topping by combining the flour, oats, sugar and salt. Add the cold butter cubes and cut the butter into the flour with a pastry blender or pulse dry ingredients with butter together in a food processor. Mix until the texture is coarse and holds together in clumps in your palm when you give it a squeeze. Add heavy cream and mix just until the dough comes together a bit more.
Pour the filling into a 12-inch cast-iron skillet (I used two 6-inch skillets), then spoon the topping mixture evenly over the filling. I had enough topping left over for another 6-inch skillet that I saved and tossed in the freezer.
Place skillet(s) onto a baking sheet to keep oven clean and to catch any fruit that bubbles over (mine did). Bake crumble uncovered in a 375 degrees F oven, 30 to 40 minutes or until the fruit is bubbling around the edges and the topping is golden in color.
The peach & blueberry filling is not overly sweet so it’s perfect served with vanilla ice cream!
You can find a printable recipe, HERE.
Or help yourself to some Patchwork Fruit Cobbler with an easy to assemble patchwork crust made of squares of sugar-crusted pastry. Recipe HERE.
Taste the Fruit Tablescape, HERE.
“Live each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influences of each.”
~Henry David Thoreau
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