Blueberry, Nectarine & Bourbon Crisp

By Angela Brown
September 1, 2014
0 Comments


Author Notes: An incredibly easy, bourbon-kissed end-of-summer dessert. Angela Brown

Serves: about 8-10 servings (depending on size per serving)

Ingredients


  • 1 pint fresh blueberries



  • 2-3 ripe, large nectarines (or other stone fruit) sliced into wedges



  • 1/4 cup good bourbon



  • 1/4 cup brown sugar



  • 1 cup cold butter, cut into small cubes



  • 1 cup flour



  • 1 cup sugar



  • 1 cup old-fashioned oats



  • 1/2 teaspoon cinnamon


Directions

  1. Preheat oven to 400 degrees. In a medium-sized bowl, mix the fruit, the bourbon and the brown sugar until the fruit is well-coated. Set aside and allow to macerate for at least ten minutes.
  2. In another medium-sized bowl, add the butter, flour, sugar, oats and cinnamon. Squeeze all ingredients through your palms until the mixture is well-incorporated and breaks apart into large pieces (see details in the above post).
  3. Add the fruit and any liquid to the bottom of a cake pan. Add the crumble mixture to the top of the fruit. Do not press the crumble down; instead, generously pile it on top of the fruit until all the fruit is totally covered. Bake for 40 minutes or until the crumble mixture is a nice, golden brown. Carefully remove from the oven and allow to cool slightly before serving.

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