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
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Disclaimer: DuClaw Brewing sent me beer to cook with and compensated me for this post. Recipe, photos, and opinions are my own.
I’m linking up with Deborah at Confessions of a Mother Runner and Sarah at A Wisk and Two Wands for Meatless Monday.
how creative! Never would have thought of adding beer to dessert but that does look tasty. Thanks for linking up today
It was REALLY good! I love baking with beer.
Thanks for sharing this amazing recipe.