Receta Peach & Blueberry Bourbon Crisp

by Gregs Kitchen

  Ingredients: 4-5 large peaches (4 cups frozen if you don’t have fresh 1 cup blueberries (again frozen if need be) 1/4 cup  bourbon 1/4 cup sugar   2 tablespoons cornstarch 1 teaspoon ground cinnamon 1 teaspoon fresh lemon juice 1/2 teaspoon vanilla extract Topping 1 cup brown sugar 1 cup flour ¾ cup oat ½ cup butter, melted   Directions: Peal and cut peaches if using fresh, then put in large bowl with blueberries. Add the Bourbon, sugar, cornstarch,cinnamon, lemon juice and vanilla.  Toss to completely coat the fruits. Pour in prepared 9 x 13 baking dish or large cast iron skillet.  In small bowl combine the  brown sugar, flour and oats along with the melted butter and toss with fork to combine. Sprinkle over the top of the fruit mixture. Bake for 35-45 at 350 degrees until bubbly and golden brown. Of course you serve while warm and top with a big ole scoop of vanilla ice cream. 2 total views, 2 views today You may like these recipes too: Tim McGraw Spaghetti Casserole Sausage & 3 Cheese Manicotti Strawberry Cream Cheese Kings Cake Pastry Butter Pecan Cake Spicy Sausage & Cream Pasta Bourbon, Bacon & Brown Sugar Brussel Sprouts   Ingredients: 4-5 large peaches (4 cups frozen if you don’t have fresh 1 cup blueberries (again frozen if need be) 1/4 cup  bourbon 1/4 cup sugar   2 tablespoons cornstarch 1 teaspoon ground cinnamon 1 teaspoon fresh lemon juice 1/2 teaspoon vanilla extract Topping 1 cup brown sugar 1 cup flour ¾ cup oat ½ cup butter, melted   Directions: Peal and cut peaches if using fresh, then put in large bowl with blueberries. Add the Bourbon, sugar, cornstarch,cinnamon, lemon juice and vanilla.  Toss to completely coat the fruits. Pour in prepared 9 x 13 baking dish or large cast iron skillet.  In small bowl combine the  brown sugar, flour and oats along with the melted butter and toss with fork to combine. Sprinkle over the top of the fruit mixture. Bake for 35-45 at 350 degrees until bubbly and golden brown. Of course you serve while warm and top with a big ole scoop of vanilla ice cream.