Skillet Bourbon, Peach and Blueberry Crumble

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Yield: 4 to 6 servings


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


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.