Fruit crisps are best when the fruit are in season, but frozen fruit work just fine here. The tart, dry cherry lambic lends an earthy depth and subtle acidity to the fruit. Serve it warm with a scoop of ice cream—possibly made with doppelbock or milk stout for a rich complement.
Active preparation time: 15 minutes
Total time: 50 minutes
Serves: 4
Cherry/Berry Filling
Non-stick cooking spray
3 cup pitted cherries and/or berries (fresh or frozen)
½ cup (4 fl oz/118 ml) kriek lambic
2 Tbs all-purpose flour
½ cup white sugar
Topping
½ cup quick-cooking oats
½ cup all-purpose flour
½ cup packed brown sugar
6 Tbs (¾ stick) unsalted butter, melted
Preheat the oven to 325°F (163°C). Spray four 6-ounce (177-ml) ramekins with non-stick cooking spray. In a medium saucepan mix the cherries/berries, beer, 2 tablespoons flour, and white sugar. Bring to a boil and immediately remove from the heat. Evenly distribute the mixture among the four ramekins.
Combine the oats, remaining flour, brown sugar, and melted butter. Crumble the mixture evenly over the cherry mixture. Bake for 30–35 minutes or until golden brown and bubbling. Serve alone or with vanilla-bean ice cream.
Beer Suggestions: 3 Fonteinen Oude Kriek (Lot, Belgium); Allagash Nancy (Portland, Maine); de Garde The Kriek (Tillamook, Orgeon); Oud Beersel Oude Kriek (Beersel, Belgium); Timmermans Griotteke (Itterbeek, Belgium).