Bourbon-Barrel-Aged Stout Fruit Crumble Recipe

Bourbon-Barrel-Aged Stout Fruit Crumble Recipe

Spherical out any meal with this decadent dessert.

Energetic time: 20 minutes
Whole time: 65 minutes
Serves: 6

Fruit Filling

four cup combined 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 floor cinnamon
½ tsp floor ginger
Pinch of salt

Warmth 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 eight” x eight” baking dish.


½ cup flour
1 cup rolled oats (not fast cooking)
½ cup brown sugar
½ tsp cinnamon
¼ tsp salt
6 Tbs butter, reduce into small items
½ cup chopped pecans (non-compulsory)

Mix the flour, oats, brown sugar, cinnamon, and salt in a mixing bowl. Add the butter chunks and knead butter into dry components till it comes collectively in clumps. Fold the nuts into the combination.

Crumble the topping over the fruit, evenly distributing it throughout the dish. Bake for 45–50 minutes till properly browned and bubbly. Cool barely.


1½ cup (12 fl oz/355 ml) bourbon-barrel-aged stout
2 Tbs brown sugar
1 Tbs butter

Pour the beer right into a medium saucepan. Add the sugar and stir to mix. Over medium warmth, deliver to a simmer and cook dinner, stirring to cut back the liquid by half. Take away from the warmth, add the butter, stirring till it melts. Cool barely.

Serve the crumble heat with ice cream and sauce.


Arvid Bergström

Biersommelier met als specialisme foodpairing. Auteur van vijf kokenboeken voor bier. Proef Bier, Bier aan Tafel, Bier en Oliebollen, Bier en Aardappel, Bier en Kaas. Jurylid, blogger, geeft veel masterclasses en proeverijen. Over Bier en Barbecue, Bier en Chocolade, Bier en Kaas (en in november, december en januari ook over Bier en Oliebollen)

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