Blueberry, Nectarine & Bourbon Crisp

By Angela Brown
September 1, 2014
5 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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

Serves: 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

  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.

More Great Recipes:
Fruit|Dessert|Serves a Crowd|Vegan|Vegetarian|Fourth of July|Memorial Day|Father's Day