An incredibly easy, bourbon-kissed end-of-summer dessert. —Angela Brown
about 8-10 servings (depending on size per serving)
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
In This Recipe
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.
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).
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.