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.
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
AuthorJulie
Preheat 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.
In 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.
Ingredients
Directions
Preheat 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.
In 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.
Made this for our dinner guests last evening – it was easy and perfect!!
So glad to hear it!!
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?
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.
maple whiskey,testing today….more CANADIAN! My son’s suggestion.
Brilliant!!