Remember I mentioned my purchases at LeRoux Kitchen? One of them was Wild Blueberry Balsamic. I tried a sample in the store and immediately grabbed a bottle to buy. It’s so delicious I can’t stop thinking of dishes I can use it in.
I decided for the Wild Blueberry Balsamic’s inaugural use I would make a berry crisp for two one. I did share, I swear. But trust me, you will not want to. And I also ate 1/2 before dinner and the other 1/2 after. I think it would make a perfect breakfast too, no?
{Berry Balsamic Crisp}
Ingredients:
- 1/2 c. frozen blueberries
- 1/2 c. frozen strawberries
- 1 t. arrowroot powder (or corn-starch)
- 2 T. old-fashioned oats
- 2 T. whole wheat pastry flour
- 1 T. dark brown sugar
- 1 T. maple syrup
- 1/4 t, cinnamon
- 2 T. butter, divided
- 1 t. Wild Blueberry Balsamic (or regular)
- 1/4 t. vanilla extract
Pre-heat oven to 350 degrees.
Put the berries in a bowl and cover with arrowroot powder, toss until coated and absorbed. Add balsamic and maple syrup to berries.
In another bowl, mix together oats, flour, sugar, cinnamon, vanilla and 1 T. melted butter.
Put berry mixture in small oven-safe dish. Sprinkle oat-flour mixture on top of berries until evenly covered. Cut other T of butter into little pieces and sprinkle on topping (optional).
Bake for ~25 minutes.
