Blueberry, Nectarine & Bourbon Crisp

• 1 pint fresh blueberries
• 2-3 ripe, large nectarines (or other stone fruit) sliced into wedges
• 1/4 cup good bourbon
• 1/4 cup brown sugar
• 1 cup cold butter, cut into small cubes
• 1 cup flour
• 1 cup sugar
• 1 cup old-fashioned oats
• 1/2 teaspoon cinnamon

1. Preheat oven to 400 degrees. In a medium-sized bowl, mix the fruit, the bourbon and the brown sugar until the fruit is well-coated. Set aside and allow to macerate for at least ten minutes.
2. In another medium-sized bowl, add the butter, flour, sugar, oats and cinnamon. Squeeze all ingredients through your palms until the mixture is well-incorporated and breaks apart into large pieces (see details in the above post).
3. Add the fruit and any liquid to the bottom of a cake pan. Add the crumble mixture to the top of the fruit. Do not press the crumble down; instead, generously pile it on top of the fruit until all the fruit is totally covered. Bake for 40 minutes or until the crumble mixture is a nice, golden brown. Carefully remove from the oven and allow to cool slightly before serving.

blueberries, nectarines, good bourbon, brown sugar, cold butter, flour, sugar, oldfashioned oats, cinnamon

Taken from food52.com/recipes/30717-blueberry-nectarine-bourbon-crisp (may not work)