You'll never have to scramble for a dessert idea again! Peaches, blueberries and bourbon turned crumble? We're in! Grab your cast iron skillet and let’s crumble!
Ingredients - Filling
- 6 cups sliced peaches (about 5 peaches)
- 1 cup blueberries
- 1/4 cup (2 ounces) bourbon
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
Ingredients - Topping
- 1 cup all-purpose flour
- 1 cup oats
- 1/2 cup sugar
- 1/2 teaspoon kosher salt
- 1-1/2 sticks of butter cut into small squares
- 2 tablespoons of heavy cream
Directions
- In a large bowl, combine the peaches, blueberries, bourbon, sugar, cornstarch, cinnamon, lemon zest, lemon juice and vanilla. Mix the ingredients well and 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. Now, add the cold butter squares and cut the butter into the flour with a food processor.
- Pour the filling into a 13-inch cast-iron skillet (I used two 6-inch skillets), then spoon the topping mixture evenly over the filling.
- Put your skillet onto a baking sheet to keep the oven clean and to catch any fruit that bubbles over (mine did). Bake the crumble uncovered at 375°F for 30 to 40 minutes or until the fruit is bubbling around the edges and the topping is golden in color.
