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LARGE SHOT OF BOURBON OR WHISKEY OR DRAMBUIE LIQUOR
Directions
PREPARE CRUMBLE TOPPING IN A MIXING BOWL BY BLENDING CRUMBLE INGREDIENTS TOGETHER WITH A FORK UNTIL THE BUTTER CHUNKS ARE EVENLY INCORPORATED INTO THE DRY INGREDIENTS IN SMALL BITS. COVER, REFRIGERATE UNTIL READY TO BAKE.
PREHEAT OVEN TO 370 DEGREES.
IN A SMALL CAKE TIN, COMBINE PEACHES AND REMAINING INGREDIENTS. COVER WITH CRUMBLE TOPPING. BAKE UNTIL GOLDEN AND BUBBLY, ABOUT 30 MINUTES.
SERVE IN SMALL DISHES IMMEDIATELY WITH SMALL SCOOPS OF GOOD QUALITY VANILLA ICE CREAM ON TOP.
Hi,
Sorry for the confusion, I tried to note the different ingredients lists by bolding CRUMBLE TOPPING (ingredients listed up until "PEACH FILLING" belong to crumble, everything after "PEACH FILLING" is mixed together as the dessert base in a baking pan). Top this mixture with the prepared crumble topping. Yes, add the bourbon shot (listed last) to this peach mixture in the baking tin, stir to incorporate. Top with crumble mixture and bake till bubbly.
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