Crujiente de chile ancho con zarzamora
Receta de James Barry AKA @barrysbackyardbbq
Blackberry Ancho Chili Crisp
Rated 5.0 stars by 1 users
Category
Dessert
Author
James Barry
Blueberry crisp has always been a favorite dessert of mine, especially during the summer. With a recent craving for this delicious treat, and release of the new Croix Valley BlackBerry Ancho Chile sauce, I decided to incorporate it into a Pit Crew inspired spin on an old favorite.
Ingredients
For the crisp topping:
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1/4 cup butter, room temperature
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1/4 cup brown sugar
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1 teaspoon vanilla extract 1/2 cup old fashioned rolled oats
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1/4 cup coarsely chopped walnuts
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1/2 cup almond flour
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1 teaspoon cinnamon Pinch of Kosher salt
For the berry filling:
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2 cups of blueberries/blackberries
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3 tablespoons Croix Valley Blackberry Ancho Chile Wing Sauce
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Pinch of Kosher salt
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1 tablespoon corn starch
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1/4 cup brown sugar
Directions
Crisp topping:
Preheat oven to 350°F.
In a bowl, mix together butter, brown sugar, and vanilla until combined.
Add oats, almond flour, cinnamon, and salt to the bowl and mix together.
Once it begins sticking together, continue mixing until small clumps are formed.
Berry filling:
Add berries to a cast iron pan.
In a bowl, combine salt, corn starch, and brown sugar.
Sprinkle the corn starch mixture over the top of the berries. Add 3 tablespoons of Croix Valley Blackberry Ancho Chile BBQ & Wing Sauce to the filling and stir.
Prepare and bake:
Add the crisp topping in a layer over the berries then sprinkle walnuts on top. Place in the oven and bake for 35-40 minutes or until the berries are bubbling in the center and the topping is crisp and golden.
Recipe Note
Serve: Top each serving of berry crisp with a scoop of vanilla ice cream or enjoy as is. Feel free to adjust how much sugar and cornstarch you add to the berry filling. If you have sweet blueberries you may want to reduce the sugar. If your berries seem bitter, you may want to add more. More corn starch will result in a thicker, jam like filling.
