Although humbler and more fruit-forward than their pie and tart cousins, crumbles are delicious and easy to make. Here, the touch of citrus and pleasant sweetness in the beer elevate the crumble to a sophisticated dessert.
Active preparation time: 15 minutes
Total time: 50 minutes
Serves: 6
½ cup all-purpose flour
½ cup light brown sugar
¾ cup granulated sugar, divided
½ teaspoon ground cinnamon
Pinch of salt
½ cup oats
6 Tbs cold butter, cut into small pieces
4 cup mixed berries (blueberries, raspberries, strawberries, blackberries)
1/4 cup (2 fl oz/59 ml) red ale
3 Tbs cornstarch
Preheat the oven to 350°F (177°C). In a large bowl, combine the flour, brown sugar, ¼ cup of sugar, cinnamon, salt, and oats. Using a pastry blender or a fork, cut in the butter until the mixture comes together in clumps. Keep cold until ready to use.
In a large bowl, combine the berries, ½ cup sugar, the beer, and the cornstarch; toss to coat the berries.
Evenly divide the fruit mixture among 6 ramekins. Top the berries with the crumble topping. Bake until the top is golden and the fruit is bubbly, about 35 minutes. Serve warm.
Beer Suggestions: Pair with Fort Collins Brewery Red Banshee (Fort Collins, Colorado), Troegs Nugget Nectar (Hershey, Pennsylvania), or for something stronger, Brooklyn Brewery Hand & Seal barleywine (Brooklyn, New York).