Bourbon Peach & Blueberry Crisp

by Lauren

While we were in Chicago, we yet again had some awesome foods! I also had some time to make this lovely dessert for our hosts, Fred and Brigitta.

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We’ll get to that in a little bit but first I need to do a little foodie recap in case you happen to visit Chicago and need something to munch on.

La Colombe Torrefaction had THE best coffee I’ve ever laid my mouth on. They roast it right there in the café and once they pour it, you can literally see the oils from the fresh beans bubbled at the top of your cup.

The turkey and cheese croissant was so crispy and flakey! Definitely a very fresh and satisfying breakfast; so much so that we went back again the next morning.

I know this is fairly expected  but seriously, the deep dish pizza from Lou Malnati’s was so mouth-wateringly authentic; it was no doubt the most incredible deep dish pizza I’ve ever experienced. Especially while enjoyed on the beach!

The tomato sauce was so savory and refreshing; the creamy mozzarella was the perfect compliment. And the sausage, oooh that sausage. I’d risk my life to get that secret recipe.

Then there was XOCO by Rick Bayless. Wow. Brigitta told us we had to try his restaurant before we left so we stopped on our way out of the city and I do not regret it one bit!

Chris had the Huevos Rancheros that were most definitely a fiesta in my mouth. I neeeed that salsa recipe!

I had the breakfast torta stuffed with a poached egg, black beans (made with bacon), amazing salsa, queso, onions and cilantro. The simplicity of it truly blew me away; it was so flavorful!

LYK remake? Oh yes.

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Alrighty, now for the main event.

It’s almost the end of peach season so grab the last of them from your fruit bowl and make this.

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How could you resist this sweet and boozy mixture?!

Topped with a crispy combination of oats and butter. Really, how can you resist?

P.S. I cut down on the butter usage by adding a mashed banana. Did you know you can sub a little banana for butter? Applesauce well works too!

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Could you really say no now? Come on, I am telling you that this is healthier than your typical crisp, contains a tid bit of booze and tastes like heaven!

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Oh, and don’t you dare forget the ice cream! Smile

 

Bourbon Peach and Blueberry Crisp

Ingredients

4 large (or 5 regular) peaches, sliced into 8-10 wedges each

1/4 cup dried blueberries (fresh will work too)

2 tablespoons of bourbon

2 1/2 tablespoons of white sugar

2 tablespoons and 5 tablespoons of butter, separated

2 cups oats

1 banana, mashed

1 teaspoon of vanilla extract

1 teaspoon of cinnamon

1/2 cup brown sugar

1/4 teaspoon nutmeg

1/2 cup pecans or walnuts (optional)

Directions

Pre-heat oven to 350°F. 

Melt 2 tablespoons butter in large sauté pan over high heat. Add peaches and blueberries. Sprinkle with cinnamon and granulated sugar. Sauté to golden. Add bourbon.

Remove from heat and let it cool.  

Add oats, butter, vanilla, mashed banana, brown sugar, and pecans to a large bowl. Combine well. 

Place peach mixture in a 9×9 oven-proof dish. Cover with oat topping. Bake until the peaches are bubbling and the topping is golden, about 40 minutes.

Little Yellow Note: You can assemble this up to a day in advance and just pop it into the oven right before you’re ready to enjoy it!

 

Big thank you to Fred for taking pictures of the final product for me!

From the Little Yellow Kitchen somewhere in mid-Wyoming,

Lauren

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10 Responses to “Bourbon Peach & Blueberry Crisp”

  1. Wow the crisp looks fantastic!! And omg, I want to eat those Heuvos Rancheros asap. Glad you had a fun trip to Chicago – it’s one of my favorite cities for sure!

  2. Omg this looks soooo good!

    I love cooking with rum or bourbon and I love crumbles and crisps. This is the perfect recipe for me!

    I have everything from dark rum caramel sauce to nobake vegan rum cake balls on my site…i need to make this asap!

  3. Saw the episode (Throw Down) for this very Deep Dish Pizza on Food Network…

    Chicago-style Deep Dish Pizza Dough

    11/2 cups warm water
    1/2 tablespoon active dry yeast
    1/2 tablespoon sugar
    3 1/2 cups all-purpose flour
    1/2 cup semolina flour
    1/2 cup shortening
    1 teaspoon salt

    Mix water, yeast & sugar. Let sit for 5 minutes

    Using dough hook on mixer add shortening, 2 cups of the AP flour and salt then mix for 5 minutes. Add 1 more cup of AP flour and the semolina flour, mix until a dough ball is formed. Add the remaining 1/2 of AP flour as needed. Dough should be wet but shouldn’t stick to your hands.

    Put in frig to rise over night. Take out about 2 – 3 hours before use.

    Preheat oven to 500 degrees 30 minutes before baking.

    Well oil a 15” deep dish pizza pan with classic olive oil (DON’T use a non-stick spray). Pat out dough in the pan and top.

    First, place cheese on bottom, then meats/additions, then sauce on top; sprinkle with additional cheese.

    Bake about 15 minutes.

  4. Next time you’re in Chicago you MUST let me know!! glad you had such a fun time, Chicago is a great food city ad you had the perfect weather!

  5. I’ve still never been to Chicago, but want to go so bad…mainly so I can eat my way through the city like you did! All of this food looks delicious. Especially that bourbon peach and blueberry crisp! Good thing it’s lunch time. 😉

  6. Fabulous recipe and the Chicago re-cap is mouth watering! I’ve heard of Xoco…. and the coffee house looks amazing and their dishes are stunning!

  7. This is one of my favorite fruit combinations for cobblers or crisps. Adding a shot is brilliant!

  8. Ok I had no idea that you could sub bananas or applesauce in a crisp like that! I’m always trying to cut down on the butter in those. Thanks for sharing – it all looks amazing!

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