Thank you DuClaw Brewing for sponsoring this post and sending me the DuClaw The PastryArchy Blueberry Maple Imperial Stout . All opinions and the crisp recipe are my own.
Welcome to the May edition of “Cooking with Beer”! Each month DuClaw Brewing sends me a beer and a friend and I create a recipe. It’s a fun time to think outside the box and try a new beer and new food. This month’s beer is “The PastryArchy Blueberry Maple”, a Russian imperial stout with blueberry and maple accents.
After months of lighter and hoppier beers, I was super excited to receive this beer. And it did.not.disappoint. I love a dark, sweet beer and the flavor of blueberry came through stronger than I expected. I seriously did not want to cook with this beer because I wanted to save it all for me to drink. But since DuClaw sends the beer to me so I can create recipes, I had to “waste” some of it that way.
This is not a typical summer beer, so it was a bit challenging to come up with a recipe that was seasonally appropriate. But really, this beer would work in so many recipes: my DuClaw cupcakes, brownies, pecan pie… Do you sense a theme here? With the fruit and the sweet (and very little if any hop flavor), it just lends itself to dessert. To be fair, I also think you could make an amazing sweet barbecue sauce with it, but I like my sauce tangy and I like to make recipes I want to eat.
So, blueberry crisp won the brainstorming session. We are right in blueberry season and the other ingredients most of us already have at home. Win/win for an easy dessert to make and take to your Memorial Day events.
DuClaw The PastryArchy Blueberry Maple Crisp
- 1 can DuClaw The PastryArchy Blueberry Maple beer
- 1 quart fresh blueberries
- 1/2 cup sugar
- 3 tbsp flour
- 1 cup flour
- 1 cup oats
- 1 cup brown sugar (maple sugar would be awesome if you have it!)
- 1/2 cup melted butter
- Preheat oven to 350*
- Grease 8x8 or 9x9 pan with oil (I used coconut oil.)
- In a small saucepan, reduce beer over low to medium heat until it is 1 cup.
- Spread blueberries in baking pan and sprinkle flour evenly over berries.
- Add sugar to beer reduction and stir until sugar is dissolved.
- Pour over blueberries and flour. Stir just enough to coat blueberries and wet the flour.
- Combine flour, sugar, and oats in a small bowl.
- Pour in melted butter and mix with a fork (or your hands) until crumbly.
- Sprinkle evenly over blueberries in baking pan.
- Bake 25-30 minutes or until top is slightly browned and blueberries are bubbly.
- Eat with ice cream or whipped cream.
Disclaimer: DuClaw Brewing sent me beer to cook with and compensated me for this post. Recipe, photos, and opinions are my own.