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
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.