Round out any meal with this decadent dessert.
Active time: 20 minutes
Total time: 65 minutes
Serves: 6
Fruit Filling
4 cup mixed berries (raspberries, blueberries, quartered strawberries, blackberries)
1 Tbs cornstarch
2 Tbs (1 fl oz/30 ml) bourbon-barrel-aged stout
¼ cup sugar
½ tsp ground cinnamon
½ tsp ground ginger
Pinch of salt
Heat oven to 375°F (190°C). Wash the fruit and place it in a mixing bowl. Add the cornstarch, beer, sugar, spices, and salt, and stir to coat. Pour the fruit filling into an 8" x 8" baking dish.
Crumble
½ cup flour
1 cup rolled oats (not quick cooking)
½ cup brown sugar
½ tsp cinnamon
¼ tsp salt
6 Tbs butter, cut into small pieces
½ cup chopped pecans (optional)
Combine the flour, oats, brown sugar, cinnamon, and salt in a mixing bowl. Add the butter chunks and knead butter into dry ingredients until it comes together in clumps. Fold the nuts into the mixture.
Crumble the topping over the fruit, evenly distributing it across the dish. Bake for 45–50 minutes until nicely browned and bubbly. Cool slightly.
Sauce
1½ cup (12 fl oz/355 ml) bourbon-barrel-aged stout
2 Tbs brown sugar
1 Tbs butter
Pour the beer into a medium saucepan. Add the sugar and stir to combine. Over medium heat, bring to a simmer and cook, stirring to reduce the liquid by half. Remove from the heat, add the butter, stirring until it melts. Cool slightly.
Serve the crumble warm with ice cream and sauce.
Beer suggestions: Tallgrass Brewing Bourbon Buffalo Sweat (Manhattan, Kansas), Goose Island Bourbon County Brand Stout (Chicago, IL), Great Divide Brewing Co. Yeti (Denver, Colorado)