Bourbon Blueberry Crisp

Bourbon Blueberry Crisp

Much of the time, I’d choose a fruit crisp over pie. Not only because it’s so quick to make (and I’m so often the one making it) and because measurements don’t need the same precision, and there’s no worry over whether or not you’ll be able to extract a clean slice, but because I love sweet-tart, juicy fruit, particularly berries and stone fruits, and especially topped with a rubble of butter and brown sugar. It’s the ideal vehicle for vanilla ice cream and whipped cream, which I am an enormous fan of.

Blueberries in box

I wrote this up for a recent story in City Palate on the subject of brown liquor – all kinds of fruit go well with bourbon: think peach cobbler and boozy soaked cherries and citrusy old fashioneds. A splash of bourbon would do well in most fruit crisps, definitely apples when fall rolls around, but juicy stone fruits and berries are where it’s at. Bake this crisp in a pie plate, or divide the fruit and crumble topping between smaller or individual baking dishes. Serve your bubbling crisp topped with whipped cream sweetened with brown sugar — and spiked with more bourbon.

Bourbon Blueberry Crisp
Bourbon Blueberry Crisp

Bourbon Blueberry Crisp


August 5, 2017



3 cups fresh or frozen blueberries

1/3 cup sugar

2 Tbsp flour

1/4 cup bourbon


1/2 cup quick or old-fashioned oats

1/4 cup sliced almonds (optional)

1/4 cup all-purpose or whole wheat flour

1/4 cup packed brown sugar

1/4 cup butter, cut into pieces

1/4 tsp cinnamon

1/4 tsp salt


1Preheat the oven to 350?F. In a medium bowl, toss the blueberries with the sugar and flour until well blended. Pour into a pie plate (or divide between smaller or individual baking dishes), sprinkling any sugar that has collected in the bottom of the bowl over the fruit. Drizzle with the bourbon.

2In the same bowl, combine the crumble ingredients and blend with a fork or your fingers until well combined and crumbly. Sprinkle over the fruit and bake for 40-50 minutes, or until golden and bubbly around the edges. Serves 6.


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6 comments on “Bourbon Blueberry Crisp

  1. Ronnie
    August 7, 2017 at 1:49 am

    Made this for our dinner guests last evening – it was easy and perfect!!

    • Julie
      August 8, 2017 at 11:15 am

      So glad to hear it!!

  2. Vivian
    August 9, 2017 at 10:56 am

    Hi Julie,

    l’d like to replace the blueberries with saskatoons (more Canadian for a theme party) but what could one use instead of bourbon (too southern US) to bring it “home”? I was thinking whiskey but that would perhaps be too harsh?

  3. Karen
    August 9, 2017 at 6:57 pm

    Reply to previous comment. I made mine with whisky and it was wonderful. I didn’t have bourbon up in the cupboard so needed an alternative. It was not too strong of a “whisky” flavour at all. In fact, it reduced some of the sweetness.

  4. Anne kusiak
    August 5, 2019 at 2:11 pm

    maple whiskey,testing today….more CANADIAN! My son’s suggestion.

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