Embrace a touch of smoky sophistication with this Blueberry and Peach Crisp, perfect any special evening. Whether you wield a full-blown smoker or simply a well-stocked liquor cabinet, you can infuse this beloved dessert with a subtle, intriguing smoky flavor. The secret lies in the scotch, which adds a complex depth to the sweet, juicy peaches and vibrant blueberries. It’s an innovative twist that transforms a classic comfort into an unforgettable culinary experience.
Looking for More Smokiness in This Blueberry Peach Crisp?
If you’re looking to up the smoky flavor in our Blueberry Peach Crisp beyond just the scotch and you have smoker available then you’re in luck. If you bake the crisp ahead of time and then gently heat it in your smoker before serving, you’ll receive an extra layer of smoky flavor. This allows the dessert to absorb even more of that tantalizing essence.
Print
Smoky Blueberry Peach Crisp
Description
Smoky flavors aren’t just for savory recipes anymore.
Ingredients
For the filling:
- 6 large peaches
- 1 cup blueberries
- 1/2 cup scotch
- 1/4 cup honey
- 2 tbsp cornstarch
- 2 tsp cinnamon
- 1 tsp almond extract
- 1 ½ tbsp lemon juice
For the topping:
- 1/2 cup buckwheat flour
- 1/2 cup spelt flour
- 1/2 cup rolled oats
- 1/2 cup organic brown sugar
- 1/2 tsp smoked sea salt (or regular salt)
- 3/4 cup unsalted butter, cut into small cubes
Instructions
- Combine the filling ingredients in a bowl and toss to distribute evenly. Set aside.
- In a large bowl, mix the topping ingredients until combined.
- Transfer the filling to a 12-inch cast-iron skillet. Crumble the topping over the filling.
- Bake for 20-30 minutes until the topping is golden brown and the filling is thick and bubbling, about 1 hour.
- Serve warm with a mascarpone dollop and a smoked maple syrup drizzle.
Recipe, Styling, and Story by Quelcy Kogel
Photography by Matt Dayak
Subscribe to TABLE Magazine’s print edition.
