blueberry peach crisp
Last month B and I did a lot of farmer's market shopping. One week we got a particularly good pint of blueberries. They were juicy but firm, the perfect balance of sweet and tart (I like tart berries). They lasted maybe a day - we each kept grabbing a few every time we walked past the kitchen counter. The next week we went back to the same vendor to get another pint, but those were...meh.
They were mealy and a little too sweet. Neither of us really wanted to eat them, but we didn't want to waste them, either. So I did what I do best: figure out what to put them in.
After twenty minutes Pinteresting "blueberry peach dessert" (we'd also gotten a half-bushel of peaches), I had found two good contenders: Skillet Bourbon Peach and Blueberry Crumble and Brown Butter Blueberry Peach Crisp.
I was torn. The brown butter intrigued me (I've never made brown-butter anything), but on the other hand, you know...bourbon. I've never liked making decisions, so I decided to marry the two recipes and negate the need. I used the filling from the bourbon one and the topping from the brown-butter one. And so you have brown-butter bourbon blueberry and peach crisp. Say that three times fast.
Actually, no, just eat it fast...three times if you like. At least a double helping, with vanilla ice cream on top. This was delicious. And since we have five freezer bags full of sliced peaches in the freezer, we could theoretically continue to make this for a really long time.
Grab a few late-season peaches and blueberries, if you can find them, and make this before the season turns.
brown-butter bourbon blueberry and peach crisp
about 6 cups peaches (4-5 medium peaches)
1 cup blueberries
1/4 cup (2 ounces) bourbon
1/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon (I used a little less)
1/4 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, browned and re-solidified
1/2 cup flour
1/2 cup brown sugar
3/4 cups old-fashioned rolled oats
1/4 cup toasted nuts (I used walnuts) - this is totally optional
Brown the butter: Slice the butter into pieces and place into a light colored saucepan or skillet (to help you see when the butter becomes brown)
Melt the butter over medium heat, stirring occasionally.
Once melted, the butter will begin to foam. Keep stirring occasionally.
After 5-8 minutes, the butter will begin browning. You'll notice lightly browned specks beginning to form at the bottom of the pan and it will have a nutty aroma. This took close to five minutes for me.
Once browned, remove from heat immediately and pour into a freezer-safe tupperware or baking dish (I used a Pyrex measuring cup)
Cover tightly, place in the freezer, and chill until solid, 45 minutes to an hour.
Meanwhile, mix the rest of the dry ingredients in a small bowl and set aside.
Prepare the fruit; peel and dice the peaches to your preferred size.
Toss in a bowl with blueberries and the rest of the filling ingredients. Let sit while your butter freezes, stirring every so often. The fruit gets good and bourbon-y!
Preheat oven to 375.
Pour filling mixture into a skillet or baking dish (I used a cast-iron skillet)
Sprinkle topping over the fruit evenly.
Cut solidified brown butter into chunks and sprinkle evenly over the topping.
Bake for 40-45 minutes, or until topping is golden brown and fruit is bubbling. (I put a foil-covered cookie sheet under my cast-iron skillet in case any fruit bubbled over).
Remove from oven and allow to cool slightly on a wire rack before serving.
Apparently this freezes well once baked - if you don't devour it immediately!
There's, um, vitamins and stuff in the fruit, right?
Recipe adapted from Sally's Baking Addiction and Home is Where the Boat Is.
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