Skillet Bourbon, Peach and Blueberry Crumble!

Bourbon, Peach and Blueberry Crumble is a celebration of summer fruit in a skillet! Easy to make using juicy peaches at their peak of freshness; make individual desserts using mini skillets or one large skillet to serve a crowd. 

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

Ingredients

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!

Print Recipe

Skillet Bourbon, Peach and Blueberry Crumble

Bourbon, Peach and Blueberry Crumble is a celebration of summer fruit in a skillet! Easy to make and delicious using juicy peaches at their peak of freshness, you can make individual desserts using mini skillets or one large skillet to serve a crowd.  Makes 6 - 8 servings

 

Prep Time20 minutes mins

Cook Time40 minutes mins

Course: Dessert

Cuisine: American

Keyword: blueberries, bourbon, cast iron skillet, crumble, dessert, easy, peaches, summer

Servings: 6

Ingredients

For the filling:

• 6 cups sliced peaches about 5 peaches
• 1 cup blueberries
• 1/4 cup bourbon a mini bottle is 2 ounces and ideal if you don’t have Bourbon on hand, or substitute orange juice for alcohol free alternative
• 1/4 cup sugar you may need to add more depending on how sweet your peaches are
• 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

Instructions

• 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 evenly. 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 food processor. Mix until the texture is coarse and clumps in your palm when you squeeze a handful. 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 put in a freezer bag.)
• Place skillet(s) onto a baking sheet to keep oven clean and to catch any fruit that bubbles over. Bake crumble uncovered in a 375 degrees F oven, 30 to 40 minutes. Crumble is done when the fruit is bubbling around the edges and the topping is golden in color.

Notes

• 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.

If you’re lucky enough to still have summer peaches, you can find a round-up of peach goodness, HERE.

You’ll find recipes for Peach and Prosciutto Crostini with Basil and Goat Cheese; Peach Caprese Salad; Summer Peach Tea Punch; Peach-Bourbon No-Churn Ice Cream; Summer Peach-Tomato-and-Corn Salad with Honey Vinaigrette; Peach & Blueberry-Almond Coffee Cake; Peach-Avocado-and-Crab Salad; Patchwork Fruit Cobbler; Peach Hand Pies; Skillet Bourbon-Peach-and-Blueberry Crumble and Peach-Blackberry Cobbler Bars.

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