Boozy Peach & Blueberry Crisp Skillet

The first dessert recipe on the blog is a perfect mash-up of mine & my husbands favorite desserts. He loves blueberries & peaches any way he can get them & I love any kind of “Crisp” I can find. Marry the two, add a generous glug of Bourbon, & we have a total winner!

If you like your fruit crisp to have an uber-thick, ooey-gooey filling that doesn’t drip – then you are in the right place. This spoon in the picture above is on a vertical angle & not one crumb budged.

The filling for the crisp is pretty easy & straight-forward. First you mix the bourbon, sugar, cornstarch, & a pinch of salt with a whisk to make sure there are no clumps from the corn starch. Then the fruit goes in & gets coated all over. The fruit then marinates in the bourbon while you make the topping.

Before we move on to the topping … quick note about the fruit. This recipe calls for canned peaches & frozen blueberries but you could use fresh if you wanted to. The frozen blueberries release a bit more liquid than fresh though, so if you use fresh blueberries, use less cornstarch.

Now, on to the Crisp topping – my favorite part. The topping takes a few minutes of elbow grease & is worth every second. The butter goes in cold so using a pastry cutter is the easiest way to cut it in, but you could also use two forks if you don’t have a cutter on hand.

The butter, pecans, brown sugar, flour, cinnamon, & salt will end up looking & feeling similar to wet sand. Once the mixture is fairly homogenous, you add the oats and gently stir them together. This keeps the oats from breaking down too much.

Once the topping is ready, the crisp gets assembled in a 6.5″ cast iron skillet & baked for 25 minutes. It then takes 15 minutes to fully set before you can dig in. The last 15 minutes are so hard to wait – but it’s so worth it!

If you’re looking for a skillet to make this recipe, check out this 6.5″ Cast Iron Skillet (linked below).

I cannot wait to hear what you think of this recipe! If you try this recipe, please tell me all about how it goes! I really appreciate all of your feedback & I love seeing your creations! Please leave a review & comment below. And don’t forget to take a quick pic of your creation & tag This & That on Instagram or Facebook.

Boozy Peach & Blueberry Crisp Skillet

Delicous fall inspired dessert that’s perfect for 2-4 people. The lucious filling goes perfectly with the crisp topping – you’ll be so glad you took the time to make this!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Rest Time 15 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 4 servings

Equipment

• 6.5" Cast Iron Skillet

Ingredients

  

Filling

• 1/4 c Bourbon I used Jim Bean, Vanilla
• 2 1/2 T Cornstarch
• 3 T Sugar
• Pinch of Salt
• 1 can Peaches drained
• 2/3 c Blueberries frozen

Topping

• 1/3 c Pecans finely chopped
• 1/3 c Flour
• 3 T Brown Sugar
• 1 1/2 t Cinnamon
• 1/4 t Salt
• 1/4 c Butter cold & cut into small cubes
• 1/4 c Old Fashioned Oats

Optional

• Vanilla Ice Cream for serving

Instructions

 

• Preheat the oven to 375F.
• Prepare the filling first. Add the bourbon, cornstarch, sugar, & salt to a medium bowl & whisk until no clumps remain. Add the peach slices & blueberries to the bourbon mix; gently stir to coat fruit. Set bowl aside.
• Prepare the topping by adding the pecans, flour, brown sugar, cinnamon, & salt to a small bowl. Sprinkle the cubed butter all over & use a pastry cutter to mix everything together. The mixture will look crumbly & hold together when squeezed. Be sure there are no large lumps of butter. Add the oats to the bowl & gently combine with a spoon until well mixed.
• Generously grease your skillet with butter, on all sides & the top edges of the sides as well. Gently pour the filling into the prepared skillet; lay peaches down as needed to create a smooth top. Carefully pour the topping over the fruit, evenly spreading around the whole skillet.
• Set skillet on a baking sheet to catch overflow. Bake for 25 minutes. Let rest for 15 minutes.
• Enjoy!

Notes

• If you use fresh blueberries instead of frozen, reduce cornstarch to 2 T.
• 6.5″ Cast Iron Skillet to use for this recipe.

Keyword autumn, blueberry, cast iron, fall, oats, peach, pecans

Amazon Affiliate Disclosure: this post or recipe contains an Amazon Affiliate link. This & That is a participant in the Amazon Services LLC Associates Program; an affiliate advertising program designed to provide a means for This & That to earn revenue by linking to products offered on Amazon.com and affiliated sites.

• 
  How to Make Scotty Thompson [a Carrabba’s Copycat Recipe]
  You only need 3 ingredients to make this super easy copycat recipe at home.
• 
  How to Make Za’atar Roasted Chickpea Bowls with Harissa Yogurt
  Healthy & fresh one pan meal that’s packed FULL of feel good food. It’s totally meatless but still managers to satisfy the “meat & potatoes” person in your family.
• 
  How to Make Perfectly Sweet & Spicy Candied Bacon
  Spicy & sweet candied bacon recipe that has a kid friendly / mild option included or a spicier option for those that like it hot. Great for special holidays like Valentines Day or Birthday breakfasts!
• 
  How to Make Chicken & Orzo in the Instant Pot
  This creamy orzo is full of bright & savory flavors … basil, tarragon, lemon, black pepper, & goat cheese. It’s easy to make & kid friendly.
• 
  Healthy 7 Day Meal Plan #12 on the Mediterranean Diet
  This 7 day meal plan is based on the Mediterranean diet principles using the plate method to structure the whole week & each meal. Full of flavors from all around the world.