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!
Skillet Bourbon, Peach and Blueberry Crumble
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.
Thank you for your visit, sharing with:
I’d have this for breakfast! But I’ll be good… sans ice cream:@) Lovin’ your beautiful retro dish towel Mary, the edging is so detailed and pretty! That’s a great saying too, truly words to live by!
I use little skillets, too, which makes it easy to make a just right size serving. I got 10 pounds of wild Maine blueberries yesterday so there are lots of crumbles in our future.
I too love your retro towels. How perfect to showcase with the blueberry peach cobbler! Yum!
I’ve made blueberry-peach crumble twice this summer, and we ate it for breakfast, with some Half&Half poured over it. Wish I had thought of adding bourbon! I’m off to Cracker Barrel to buy those cute little skillets. (Already have the bourbon!) 😉
This is breakfast right? And bourbon on the nightstand is probably a good idea too! I do agree, the real deal [booze] in recipes does add a subtle layer of flavor that just doesn’t happen with substitutions~ I know we’d love this but I don’t have any cute little skillets…I don’t even have a 12″ cast iron…I know, shhhh…I’m pretty sure that’s illegal in the south. This looks so good I might just to buy one!
Jenna
Yum yum YUM! Aren’t I articulate this morning!
Oh this is wonderful…I hope they still carry those skillets at Cracker Barrel…will have to look on my next trip!…looks amazing as always Mary…and must say, I love that tablecloth!!!
You are always so inspiring. Thank you.
Yum yum….and I’m talking about your stunning photos!!! Love the vintage dish towel.
That looks absolutely delicious.. some of my favorite fruits. Great photos too –
I think I have all of the ingredients for this crumble – now I know what’s for dessert tonight! Thanks!
Beautiful….wish we could get good peaches here…they are usually too mealy because they’re picked too early for shipping…
Oh my, Mary, your hubby must be in crumble topping heaven with this fabulous dessert! I’d be, too!! Those little skillets sure come in handy. I love your vintage looking table covering,too.
Happy weekend!
I sure wish you lived closer!!!!! YUM!!!! You are amazing…. your food, flowers, table-setting… all of it DIVINE! Thanks for sharing the recipes as I was hoping to make a peach cobbler this week with some fresh peaches I just picked up.
After seeing this post, I’m off to Cracker Barrel to see if they have these little skillets! I’m not sure what kind of bourbon we have in the house, but I know where it’s going to end up soon! :)
Hi Mary, I’ve always thought that peaches and blueberries were two of the prettiest fruits, and they sure look pretty together. I’m all about fruit cobbler, fruit crumbles, and fruit pies. This fruit crumble recipe looks especially good and I’m sure hubby and I would love it! Thanks for sharing, Mary! Your post is beautiful, as always; I really love your vintage towel with the pretty edging.
I’m off to pin these recipes! I hope you have a wonderful weekend! :)
Hugs,
Denise
Oh, yum! I could dig in and be one happy girl. I think I’m going to the store shortly. Need to bake something sweet.
Salivating…a lot!! franki
I will be running to CB soon to see if they have the skillets!!! When I have cereal in the morning I always top it with nectarines and blueberries. I haven’t found a good peach here, but the nectarines are delicious! This looks fabulous. Nightstand???:):):)
Hmm, I wonder if CB is still open tonight….this is a must-make dessert!
Yum! I thought about making this for my husband and I this week . . . so I smiled when I saw that you made some too.
Love the addition of bourbon!
Thanks for sharing :0)
Suzanne
Fantastic recipe! Bourbon added something special and I will definitely be making it again. I thoroughly enjoy your blog. Your photos are amazing – I can almost taste your recipes just by looking at them! You always create the most beautiful tablescapes. .
I have peaches, blueberries and 6-inch skillets. This is a must make!
Your recipes read like an engaging novel, I’m so impressed! and ready to bake.
Your crumble looks amazing. I mentioned it to my husband and he is so excited, sounds like I will be making it soon. Have never seen that particular bourbon but will look for it. I’m sure any bourbon will do and as I always say, “Everything tastes better with a little Jack.” Loved your post.
I’ve seen the mini skillets at World Bazaar, too……….probably any good cooking store, or go on line. Making this tomorrow night for dessert………can’t wait!!
This turned out really well. A really nice end to summer. I realized too late I had no oats so I substituted some beautiful granola I had – worked perfectly. I used my 12″ cast iron Les Creuset pan – seasoned from years of use. Worked beautifully.
Thanks for letting me know Joe! The granola sounds like a perfect substitution! 🍑
Do the peaches need to have their skin on? Wasnt sure. Thanks
No 🍑😀
Awesome!!! Im making this tonight😁😁😁😁
Hello Mary! LOVE your site and look forward to new post every week!! For the skillet cobbler… has anyone used an outdoor BBQ to bake them?
Thank you Laurie, I haven’t tried baking them in the grill but it sounds like a great alternative to heating the kitchen up in the summer. Let me know how it works for you 🍑😀
This is looks delicious! Can’t wait to make it!