City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Bourbon Blueberry Crisp

July/Aug 2017

from Julie Van Rosendaal

All kinds of fruit go well with bourbon, from peaches and pears to cherries and blueberries. Experiment with whatever is in season, and don’t be afraid to combine a few varieties, especially when it comes to juicy stone fruits and berries. Bake this crisp in a pie plate, or divide the fruit and crumble topping between smaller or individual baking dishes. Serve your bubbling crisp topped with whipped cream sweetened with brown sugar – and spiked with more bourbon.

3 c. fresh or frozen blueberries

1/3 c. sugar

2 T. flour

1/4 c. bourbon


1/2 c. quick or old-fashioned oats

1/4 c. sliced almonds (optional)

1/4 c. all-purpose or whole wheat flour

1/4 c. packed brown sugar

1/4 c. butter, cut into pieces

1/4 t. cinnamon

1/4 t. salt

Preheat the oven to 350°F. In a medium bowl, toss the blueberries with the sugar and flour until well blended. Pour into a pie plate (or divide between smaller or individual baking dishes), sprinkling any sugar that has collected in the bottom of the bowl over the fruit. Drizzle with the bourbon.

In the same bowl, combine the crumble ingredients and blend with a fork or your fingers until well combined and crumbly. Sprinkle over the fruit and bake for 40-50 minutes, or until golden and bubbly around the edges. Serves 6.