Blackberry Ancho Chile Crisp
Recipe by James Barry AKA @barrysbackyardbbq
Blackberry Ancho Chili Crisp
James Barry
Dessert
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
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1/4 cup butter, room temperature
1/4 cup brown sugar
1 teaspoon vanilla extract 1/2 cup old fashioned rolled oats
1/4 cup coarsely chopped walnuts
1/2 cup almond flour
1 teaspoon cinnamon Pinch of Kosher salt
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2 cups of blueberries/blackberries
3 tablespoons Croix Valley Blackberry Ancho Chile Wing Sauce
Pinch of Kosher salt
1 tablespoon corn starch
1/4 cup brown sugar
Directions
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Preheat oven to 350Β°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.
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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.
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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.
