Bourbon, Peach, And Blueberry Crisp

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Servings: 8

Prep Time: 00:30

Cook Time: 00:15


5 peaches

1 cup blueberries (frozen blueberries tend to hold up better to the heat)

1 tbsp all-purpose flour

1/4 cup bourbon

2 tbsp brown sugar

2 tbsp butter

1/4 tsp cinnamon

pinch of salt


1 cup flour

1/3 cup brown sugar

2/3 cup granulated sugar

1 egg

2 tbsp butter, cut into small pieces

pinch of salt

cinnamon, for dusting


1Slice peaches and mix with blueberries in a bowl. Add the 1 tbsp of flour to peaches and blueberries, mixing to coat.

2In a medium saucepan, melt 2 tbsp butter with 2 tbsp brown sugar over medium heat. When butter has melted, add a pinch of salt then the bourbon and continue stirring until sugar has dissolved and mixture starts to thicken. Once the mixture coats the back of a spoon, add cinnamon and stir to combine. Add fruit mixture to saucepan and stir to evenly coat the fruit.

3Transfer fruit mixture to a buttered, 9" pie dish and set aside.

4For the topping: In a small bowl mix together flour, both sugars, salt, and egg. Using your fingers, cut in butter until well combined. Sprinkle mixture over the fruit, in an even layer. Dust with cinnamon.

5Bake in a 450F oven for 10-12 minutes, or until golden brown.

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