Brown Sugar Bourbon Berry and Peach Shortbread Cobbler

As summer comes to an end, let’s squeeze every last drop of sunlight, stone fruit, berries, and bliss out of August and September. So many hearts are set on Fall, and with good reason, but let’s not let the magical golden evening light, sun-kissed noses, and carefree days speed by without a fight. Adding bourbon to a classic dessert just makes this incredible treat even more detectable! The trip into the oven makes it perfect for serving to folks you love, of all ages! So grab that delicious Heritage Distilling Brown Sugar Bourbon and add a glug to your crumble. Serve vanilla ice cream on top of this warm dessert for that extra indulgence.

Prep time 15 minutes
Bake time 45 minutes
Yields 1 9×13 pan

Filling

2 tablespoons melted butter

4-5 ripe peaches, roughly 4 cups sliced fruit
2 cups fresh blueberries 
1/4-1/2 cup brown sugar (depending on the sweetness of the fruit)

1/2 cup Heritage Distilling BSB (Brown Sugar Bourbon)
1/4 cup flour
Pinch of salt 

Crumble topping

1 cup soft butter
2 cups flour
1/4 cup sugar
Punch of salt 
1/2 teaspoon baking powder

Preheat oven to 350 degrees. Liberally butter a 9×13 glass baking dish. In a large mixing bowl, combine fruit, sugar, BSB, flour, and salt. Mix gently and pour into the buttered dish.

For the crumble topping, in the bowl of your stand mixer, or by hand, smash the butter into the flour, sugar, salt, and baking powder until it’s crumbly and fully combined. Spread the crumble over the fruit and bake for 35-45 minutes.