Boozy stone fruit crisp
Last weekend a good friend had a surprise birthday party for her husband. She put me in charge of desserts, so I made this blueberry-peach cobbler and this cherry crisp. They were both a success, but the cherry lambic crisp was my favorite. I soaked the cherries in Cerise—a cherry fermented ale—instead of the lambic. The topping was perfect with its notes of cardamom, nutmeg, cinnamon and orange.
Yesterday I realized my cherries, apricots, and peaches were in dire need of being eaten or made into something, so I decided to make a stone fruit crisp for a light dessert for two. I soaked the fruit with two tablespoons of bourbon. If you don't want it boozy (or aren't a bourbon fan), reduce to one tablespoon or omit altogether. I thought the bourbon worked perfectly with the maple syrup and spices.
Jacqui's raw tart instead. I won't hold it against you.
Boozy stone fruit crisp Serves two
Inspired by this recipe
2 cups stone fruit (peaches, cherries, apricots)
1-2 tbsp bourbon (like Bulleit)
1/4 c almonds, chopped
1/3 c oats
1 tbsp maple syrup
1.5 tbsp melted coconut oil
pinch of sea salt
pinch of cinnamon
pinch of cardamom
Preheat oven to 375. Slice the peaches and apricots, leaving their skin intact. Pit cherries and slice in half. Mix fruit in a bowl with bourbon. Stir and let sit for up to 30 minutes.
Mix almonds and oats in another bowl. Stir in remaining ingredients.
Lightly oil two ramekins (our ramekins' have a diameter of about 3 inches, so they're fairly large). Fill with fruit and pour in the bourbon that collected at the bottom of the bowl. Scatter almond-oat mixture over the top.
Bake up to 30 minutes or until the fruit is bubbling and the topping is starting to brown. Remove from oven and let cool for 5 minutes. Serve with vanilla ice cream and eat immediately. If you have leftovers, eat for breakfast the next morning with your cold brew coffee.