Blueberry Crumble & Bourbon Sauce

Skillet BlueberryYou are going to love this Skillet Blueberry and Peach Crumble with Bourbon Sauce! This is a delicious warm and crunchy blueberry crumble dessert that comes with a bourbon sauce that should be illegal! Yes, it's that good.





For Blueberry Crumble Filling:
6 cups sliced peaches (about 5 peaches)
1 cup blueberries
1/4 cup bourbon
1/4 cup sugar (you may need to add more depending on how sweet your peaches are)
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract

For Blueberry Crumble 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 salted butter, cut into small cubes
2 tablespoons heavy cream

Preheat oven to 375 degrees F.
In a large bowl, combine peaches, blueberries, bourbon, sugar, cornstarch,cinnamon, lemon zest, lemon juice and vanilla.
Mix well to coat the peaches and blueberries evenly.
Set aside.
In another large bowl, mix the topping ingredients.
Combine 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).
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.

Courtesy: Donna Sawyer