Blueberry & Pinot Noir Crisp

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Blueberry & Pinot Noir Crisp from Laurel Ridge Winery

#WVRECIPES

Blueberry & Pinot Noir Crisp

Blueberry & Pinot Noir Crisp

PREPARE (and pair!) WITH: Laurel Ridge Barrel Select Pinot Noir

For the filling:

5 cups blueberries, fresh or frozen depending on the season
1 cup Pinot noir
Juice of ½ lemon
Zest of ½ lemon
1 T. coconut sugar
3 T. cornstarch

For the crisp topping:

1 cup rolled oats
⅔ cup Bob’s Red Mill All Purpose Gluten Free 1:1 flour blend
½ cup salted butter
½ cup slivered almonds
½ cup coconut sugar
1 tsp. Cardamom
1 tsp. Cloves

INSTRUCTIONS

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.