Friday, October 30, 2015

Blueberry Whiskey Crumble

Blueberries and whiskey... yes please!  I like to keep frozen fruit on hand to make smoothies with or throw into some Greek yogurt.  I usually only have one bag at a time, but somehow I ended up with two open bags and a whole bag of blueberries.  So I just decided to make a crumble with them.  I still had a bunch of Piehole Pecan Pie whiskey sitting around after making the Liquored Up Leftover Pie Pops (which you could use with this blueberry crumble!)

I'd been thinking about the movie SLC Punk, so I decided to use a song from the soundtrack - The Suicide Machines' cover of "I Never Promised You A Rose Garden".  -jen

Prep Time:  10 minutes
Cook Time:  50-55 minutes
Difficulty:  Easy
Serves:  9
  • 1/2 cup old fashioned oats
  • 1/4 cup pecans
  • 1/4 cup packed brown sugar
  • 1 tablespoon cinnamon
  • 4 tablespoons chilled butter, cubed
  • 24oz frozen blueberries, thawed
  • 1/2 cup dried cranberries
  • 1 tablespoon corn starch*
  • 1 teaspoon cinnamon
  • 1 tablespoon whiskey (optional - I used Piehole's Pecan Pie Whiskey)
  • 1 teaspoon vanilla
*1 tablespoon of corn starch will leave your filling still a little runny - not soupy, but not gelled.  If you're looking for a firmer, gelled filling, use 2 tablespoons of corn starch.  Everyone has their own preferences! 

Preheat oven to 375 degrees F.  Spray an 8"x8" baking dish with non-stick spray, particularly up the sides.

In a food processor, combine oats, pecans, brown sugar, cinnamon and cubed butter.  Pulse until combined.  Set aside.

In a medium bowl, combine blueberries, cranberries, corn starch, cinnamon, whiskey and vanilla.  Pour into prepared baking dish and spread them into an even layer.  Spoon crumble topping evenly over blueberries, then gently press down with your hands to lightly pack it.  Bake at 375 degrees for 50-55 minutes, topping will be golden brown.

Let rest for 10-15 minutes so the filling can set.  Serve with whipped cream or vanilla ice cream.


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