Wednesday, August 10, 2011

Cherry Berry Port Crisp

I was at the ICA waiting to meet a friend for their Talking Taste series, and I decided to buy a copy of The Boozy Baker from the gift shop.

It didn't take long for me to make something inspired by it. In this case a crumble made with frozen cherries from Target and blueberries from the farmshare, and the remainder of ruby port from a bottle.


12 oz pitted cherries
1 c blueberries
1/4 c ruby port
1 tbsp cornstarch

1/2 c flour
3/4 c chopped walnuts
1 c old fashioned oats
1/2 c sugar
1/2 c brown sugar
1 tsp cinnamon
1/4 tsp salt
6 tbsp butter cut into cubes
(I added a tbsp or 2 of scotch)

Whisk the cornstarch into the port and then let the berries soak (the longer the better)
Combine dry ingredients and use fingertips to rub butter into dry goods
Sprinkle with scotch

Heat oven to 400. Pour fruit and port into pie pan and sprinkle topping over it. Bake for 20-30 min til bubbly with brown crispy top. Be sure to let it cool off a smidge. Goes great with vanilla ice cream

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