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.

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,

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 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!

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