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!
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.