Bourbon Apple, Blackberry And Cherry Crumble Recipe

By Richard Thomas

The blackberries are coming in, and my neighborhood is thick with brambles. I went picking for an hour and a half one morning and came back with at least three pounds of berries, and that is keeping in mind that I only picked the better formed ones. With that just the first berry haul of the season (plenty of them were still red), I needed to find a use for them, and what better use than September’s installment in our Cooking With Whiskey beat?

This is a variant on the bourbon crumble and pie recipes seen here before, with the main difference being the fruit used. I wanted this Bourbon “ABC” Crumble to be easy, so I picked up a couple of  Granny Smith apples and a can of cherry pie filling, and decided not to use a pie shell.

Ingredients
1 15 oz can of cherry pie filling
2 Granny Smith apples
1 1/2 lbs of blackberries
2 shots (3 oz) of bourbon whiskey
Brown Sugar
Flour
Butter

First, make your crumble. The rule to follow is use 3 parts flour, 2 parts brown sugar and 1 part butter, but past that I can’t give you precise amounts because I judged roughly and by instinct.

Peel, core and chop your apples, and then combine all the fruit in your pie pan or cobbler dish. Pour in your bourbon and stir. Coat the top with a layer of crumble. Bake in the oven at 350 F for 45 minutes.