Hey Y’all!

Summer is in full swing here on the farm, which means plenty of summer fruits & berries for cocktails & crumble’s alike. If you’ve been following us for awhile, you’ll know I’m not really the baker type. I’ve always felt that people are either cooks or bakers & I’m most definitely a cook through & through. 

So that means two things if & when you see me post desserts here …

1. It’s REALLY good & you should totally make it!

2. It’s REALLY easy otherwise ain’t nobody got time fo that! 

One recipe that checks both of those boxes is my Blueberry, Peach & Bourbon Crumble!

Here’s What You’ll Need:

For the filling:

• 5 sliced peaches (about 6 cups) 

• 1 cup blueberries

• 2 oz (1/4 cup) Buffalo Trace Bourbon (or whatever you’ve got on hand!)

• 1/2 cup sugar 

• 2 TBSP cornstarch

• 1 TSP cinnamon

• 1/2 TSP lemon zest

• 1 TSP lemon juice

• 1/2 TSP vanilla extract 

For the crumble:

• 1 cup all purpose flour

• 1 cup thick rolled oats (regular would do just fine!)

• 1/2 cup sugar 

• 1/2 TSP salt 

• 3/4 cup cold unsalted butter; cut into small cubes

• 2 TBSP heavy cream 

To serve:

• ALLLLLL the vanilla ice cream you can get your hands on!

Let’s Get Started:

1. Let’s kick things off by preheating your oven to 375 °

2. While that’s coming up to temp, grab a large mixing bowl. Combine the peaches, blueberries, bourbon, sugar, cornstarch, cinnamon, lemon zest, lemon juice & vanilla. 

3. Stir to combine & set aside. 

4. Grab another large (or medium if you’re like me & only have 1 of each!) mixing bowl so that we can get started on that crumble topping. Combine the flour, oats, sugar & salt, stir to combine. 

5. Add in the cold butter cubes & cut the butter into the flour mix with a fork (or pastry blender if you fancy!) 

6. Stir to combine until the the texture is coarse & holds together in clumps in your hand when you squeeze it together. 

7. Add in the heavy cream & mix until the dough just comes together a tiny bit more. 

8. Alright, let’s actually get started – shall we? Pour your filling into a 10 inch cast iron skillet – you could also use two 6 inch skillets; yes I’m aware that doesn’t even out 😉

9. Spoon the crumble mixture evenly over the filling. 

10. Place your skillet(s) into the oven (uncovered) & bake for 35-40 minutes or until the fruit is bubbling & the topping is lightly toasted/golden brown. 

• Pro Tip: I’d recommend placing a baking sheet covered in aluminum foil under the skillets or on the lower rack in your oven just in case anything bubbles over.

11. Let cool (I know, it’s hard!) –  then serve with a scoop (or two!) of vanilla ice cream!

• Pro Tip: If you happen to accidentally drizzle a bit of this on top, I promise not to tell 😉 

Y’all – this is the perfect way to end a summer evening, give it a go & let me know what you think!

Bon Appétit!

 

 

 

Adapted from: Guy Fieri