Skillet Bourbon, Peach and Blueberry Crumble

6 Servings
1 hr 5 min

Bourbon, Peach and Blueberry Crumble is a celebration of summer fruit in a skillet!

This crumble is easy to make using juicy summer peaches at their peak of freshness!

This recipe calls for 1/4 cup of bourbon (2 ounces) so a mini bottle is just the right size. Bourbon adds a depth of flavor, vanilla, caramel and oak, rather than booziness to the fruit. You can substitute orange juice for an alcohol free alternative if you prefer.

You can make individual desserts using mini skillets or one large skillet to serve a crowd.  

This recipe serves 4 - 6.

Serve with vanilla ice cream!

Skillet Bourbon, Peach and Blueberry Crumble

Recipe details

  • 6  Servings
  • Prep time: 25 Minutes Cook time: 40 Minutes Total time: 1 hr 5 min
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For the filling:

  • 6 cups sliced peaches (about 5 peaches)
  • 1 cup blueberries
  • 1/4 cup (2 ounces) bourbon
  • *1/4 cup sugar (you may need to add more depending on the sweetness of your peaches and tartness of your blueberries)
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla extract

For the crumble topping:

  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup sugar
  • 1/2 teaspoon kosher salt
  • 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small cubes
  • 2 tablespoons heavy cream


Preheat oven to 375 degrees F. In a large bowl, combine the peaches, blueberries, bourbon, sugar, cornstarch, cinnamon, lemon zest, lemon juice and vanilla. Mix well to coat the peaches and blueberries and set aside.
In a second large bowl, make the topping by combining the flour, oats, sugar and salt. Add the cold butter cubes and cut the butter into the flour with a pastry blender or pulse dry ingredients with butter together in a food processor. Mix until the texture is coarse and holds together in clumps in your palm when you give it a squeeze. Add heavy cream and mix just until the dough comes together a bit more.
Pour the filling into a 12-inch cast-iron skillet (I used two 6-inch skillets), then spoon the topping mixture evenly over the filling. I had enough topping left over for another 6-inch skillet that I saved and tossed in the freezer.
Place skillet(s) onto a baking sheet to keep oven clean and to catch any fruit that bubbles over (mine did). Bake crumble uncovered in a 375 degrees F oven, 30 to 40 minutes or until the fruit is bubbling around the edges and the topping is golden in color.


  • Make in 9 x 13 pan instead of skillet if desired. Spray with nonstick spray before adding filling.

Mary @ Home is Where the Boat Is
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