We had the pleasure of taking part in the Sweetest Pint Beer & Berries Tour last weekend. We had a blast! We were VERY excited to see so many new faces in our store.
This time around the tour's theme was berries. We were tasked to create a dish that serves 160 people that features berries in some way and also highlighted our main product offering. We immediately thought of a fruit crisp that used our granola as the topping.
Since blueberries are my favorite berry it was an easy decision to pick the fruit... but the granola was difficult because I can't seem to pick a favorite! At the end of the day, I went with our Almond clusters that paired beautifully with the blueberry compote.
This is a very easy dish to make and oh so crowd pleasing...
16 oz. frozen blueberries (thawed)
1/4 cup cornstarch
1 lemon (zest and juice)
2 tbs. water
1/2 cup raw sugar
1 tsp. ground ginger
1/4 tsp. sea salt
2 cups Almond Cluster Granola
2 Tbs. melted coconut oil
2 Tbs. brown sugar
Preheat your oven to 375 degrees. In a bowl mix together the blueberries, lemon zest, raw sugar, ginger and sea salt. In a glass whisk together the cornstarch, lemon juice and water until the cornstarch is completely dissolved and no lumps appear. Mix the cornstarch slurry into the blueberries. Pour the blueberry mixture into a 9x9 baking pan.
In a food processor pulse the granola, coconut oil and brown sugar until the mixture becomes crumbly. Top the blueberries with the granola mixture forming and even layer so that the blueberry mixture is no longer visible.
Cover the pan with foil and bake for 30 minutes. Uncover and bake for another 10 minutes or until the topping