Lazy Bourbon Crumble

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It’s birthday season at The Yellow Brick House! We had a belated birthday for my momma (hers falls on 12/24) and my brother prepared a very delicious steak and lobster dinner.

But, there must be dessert. My mother is not a fan of birthday cake and neither am I. My favorite is a plain blueberry pie. But, I decided to ask her this time what to make,

“What kinda dessert would you like for your birthday?” Me
“Something light” Mom
“Well, what about a fruit crumble? I have plenty of berries.” Me
“Last time your crumble was dry.” Mom
….silence….
“I’ll try a new recipe for you.” Me
“Ok. But remember LIGHT and NOT DRY” Mom

This time I change my approach to the ingredients and the whole family loved it! Crumbles are my lazy pie version. Hence the name, Lazy Bourbon Crumble. You can certainly swap the fruit to your choice. But, I would be careful with adding clove with other fruit. It’s a very strong spice. Try swapping with cinnamon instead.

Lazy Bourbon Crumble
serves 6-8

Topping
1 1/2 cup oats
1 cup chopped walnuts
1/2 cup brown sugar
2 tsp. ground clove
1 stick cold butter cubed

Filling:
24 ounces fresh or frozen berries
2/3 cup brown sugar
1/2 cup water
1 tablespoon lemon juice
1 tablespoon cornstarch
2 ounces bourbon/whiskey

Start by greasing a 2.5 quart dish or 9×9 baking dish. Preheat oven to 400 degrees. Mix all topping ingredients together in a large mixing bowl. With a pastry cutter, cut the butter into mix until well incorporated. An alternative method, pour all ingredients into a food processor and pulse until mix forms small peas. The first option is a chunkier topping and the second option is a finer topping.
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Chill ingredients together until use.

Over low heat, whisk sugar and water. When the sugar is well absorbed into the liquid, turn off the heat and move to a cool burner. Next, add your bourbon, lemon, and cornstarch and whisk together.

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Place berries into greased dish. Here, I’m using frozen variety: blueberries, blackberries, raspberries, and strawberry. Pour the sugar mixture over the berries and toss until well incorporated.

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Finally, sprinkle the topping over your baking dish. Place onto a baking dish to prevent bubbling over in the oven. Bake 45 minutes until browned on top and bubbling.

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*Prepare ahead of time and freeze until ready to bake. Bake again 45 minutes until hot and bubbly. Enjoy!

Penny’s Corner: She had a puppy play date this past Monday. They ran and ran, then ran some more. Then, suddenly exhaustion came over and they quickly became sleepy pups. Here’s Penny below begging for some more playtime with her toy we all “hotdog.” You’d think she would be all tired out by now!
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