Suggested wine pairing: 2016 Barrel Select Pinot Noir, Willamette Valley AVA
Leftover wine is a rare occurrence in my household but when I have an extra splash from a bottle that’s been open a few days too many, I get to cooking. This recipe is all about nuance and depth. Calling for a full cup of Pinot noir, the result is a bowl of blueberry crisp that is warming, comforting, and delicately spiced.
This blueberry crisp recipe is everything I love about a seasonally-inspired summer dessert. It’s simple and delicious but also has something new and different. We used organic frozen blueberries because it’s not blueberry season quite yet over here in the Willamette Valley but you bet we’ll be recreating this with a bucket of fresh berries when the time comes!
Coconut sugar is the perfect sweetener for a dessert that’s meant to pair with wine because it’s unrefined. It sweetens the crisp and offers notes of nutty, roasted flavor while also balancing the acidity from the Pinot noir. In addition, the cardamom and cloves in this recipe provide those earthy, spiced notes that put the blueberries + Pinot on a pedestal. We truly think this is a wonderful combination of flavors that perfectly enhances your wine, rather than overpowering it.
For the adventurous, we highly recommend topping with a sprinkle of Jacobsen Salt Co. infused Pinot noir sea salt. If you’re a salty + sweet lover, you’ll be obsessed.
For the filling:
5 cups blueberries, fresh or frozen depending on the season
1 cup Pinot noir
Juice of ½ lemon
Zest of ½ lemon
1 T. coconut sugar
3 T. cornstarch
For the crisp topping:
1 cup rolled oats
⅔ cup Bob’s Red Mill All Purpose Gluten Free 1:1 flour blend
½ cup salted butter
½ cup slivered almonds
½ cup coconut sugar
1 tsp. Cardamom
1 tsp. Cloves
Preheat the oven to 375°F. Combine all ingredients for the filling and pour into baking dish. Cut the softened butter into gluten-free all purpose flour, then combine with additional topping ingredients. Sprinkle the topping evenly over the blueberries.