Bourbon, Peach, + Berry Crumble

Summer isn't truly summer without fresh peach desserts!  When I saw all the gorgeous peaches at the farmer's market this weekend, I knew some baking would be in my future this week!  I came across the recipe for this bourbon, peach, and blueberry crumble and thought it looked too delicious not to try!  I also picked up my blueberries at the farmer's market and some blackberries to throw in for some extra tartness!  Like I've said before, I don't have much patience for complicated baking but this recipe was super easy and quick!  I adjusted a few of the measurements to my liking and opted to use salted butter instead of unsalted.  This is something I have started always doing when I bake because I enjoy the combination of sweet/salty in my desserts!

For the filling:

5-6 sliced peaches

1 cup blueberries

1 cup blackberries

1/4 cup (2 ounces) bourbon

*1/4 cup sugar (you can adjust this amount depending on the tartness of your fruit!)

2 tablespoons cornstarch

1 teaspoon ground cinnamon

1/4 teaspoon grated lemon zest

1 teaspoon fresh lemon juice

1 teaspoon vanilla extract

For the topping:

1 cup all-purpose flour

1 cup rolled oats

1/2 cup sugar

1 teaspoon kosher salt

1 1/2 sticks (3/4 cup) cold salted butter, cut into small cubes

4 tablespoons heavy cream

makes 4-6 servings

1. Preheat your oven to 375 degrees.  In a mixing bowl combine all your filling ingredients and stir to combine.

2.  Add your flour, sugar, oats, salt, and butter to a separate bowl in a stand mixer or food processor.  Mix together until the texture is coarse with lots of clumps from the butter (it will still be very dry).

3. Slowly add in your heavy whipping cream while still continuing to mix.

4.  You can make individual servings (use ramekins or small pans) or one large serving (in a skillet or baking dish).  Pour your filling into your baking dish(es) and then top with a generous scoop of your crumble topping (you can eyeball this, some people like more/less topping).

5.  Place your baking dishes on a cookie sheet or pan to catch any overflow and bake for 30-40 minutes at 375 degrees.

These smelled divine coming out of the oven and they tasted even better!  The crumble topping was super buttery, and had a great sweet/salty taste combination that I love.  The peaches were perfectly juicy and sweet while the fresh blueberries and blackberries added just the right amount of tartness, and the bourbon added such deep flavor.  All the filling becomes super warm and melty which contrasts so well with the crunch of the crumble topping!  Overall I can't imagine a better summer dessert- super fresh and bright tasting and even better with a giant scoop of icecream or a glass of ice cold milk!

xoxo

Emily