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.
Looking for a recipe that combines blueberries + balsamic vinegar? How about swapping that balsamic out for a Pinot noir, instead? 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:
For the crisp topping:
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.