Bourbon Blackberry Cherry Cobbler

As the weather gets warmer, I get excited about all of the fresh produce that becomes available. While pies are time-intensive, cobblers are their simpler cousins. All you need is two bowls, one for the filling and one for the crumble, and a skillet to bake the cobbler in, It really lets the fruit shine through, with a little extra oomph from the Bourbon.

Ingredients

Filling
20 oz Frozen Blackberries
8 oz Frozen Dark Sweet Cherries (you could also use blueberries, or go full blackberry here)
1 Lemon (zest and juice)
1/4 cup Bourbon
1/4 cup Sugar
2 Tbsp Cornstarch
2 tsp Pumpkin Pie Spice
1 tsp Kosher Salt

Crumble
1/2 cup Butter, softened
3/4 cup Brown Sugar
1 cup All-purpose Flour
1/2 tsp Cinnamon
1/4 tsp Kosher Salt

Instructions

Preheat oven to 375°F. Combine filling ingredients in a large bowl — berries, lemon juice and zest, sugar, cornstarch, pumpkin pie spice, and salt. Stir together and let macerate while you prepare the crumble and wait for the oven to preheat.

In a smaller bowl, combine the softened butter and brown sugar. Using a hand mixer or electric stand mixer, cream the butter and sugar together. You’ll want the butter to look considerably paler and fluffy. Add in flour, salt, and cinnamon, and mix together with the hand mixer until the crumble comes together, forming pea-sized lumps.

Butter a 12” cast iron or oven-safe skillet. Pour in your filling mixture. Using your fingers, sprinkle your crumble over top to get an even coating. Bake for 45 minutes, or until the crumble starts to look golden brown and the berry mixture is bubbling. Serve! Top with whipped cream or ice cream and enjoy for dessert or even breakfast.