Blackberry Cocoa Crisp
Serves 6 as a dessert
Level of difficulty: Easy
This is a staff favorite, here at Goosecross, with a glass of our Howell Mountain Cabernet Sauvignon!
For the crisp:
2 cups blackberries
1 tablespoon cornstarch
½ cup sugar
1 tablespoon cocoa powder
For the topping:
½ cup flour
1/3 cup cold butter
1/3 cup oatmeal
½ cup brown sugar
1 teaspoon cinnamon
Haagen-Dazs Triple Chocolate ice cream – to scoop on top
For the crisp: Toss the berries with the cornstarch, sugar, and cocoa. Put the berry mixture into (6) 4 oz ramekins, packing down the fruit.
For the topping: Using a pastry knife, cut the butter into the flour until the mixture resembles small peas. Add the oatmeal, brown sugar and cinnamon and mix well.
Spread the topping on the fruit and bake in a 375 degree oven for about 30 minutes until bubbly and the crust is golden brown.
Serve warm with a scoop of Haagen-Dazs Triple Chocolate ice cream on top.
This recipe was created by Colleen Topper, Proprietor and in-house chef for Goosecross Cellars in the Napa Valley. For more delicious recipes, paired with wine, go to wineryrecipes.com.
Complementary Wines: Banyuls, Cabernet Sauvignon New World, Icewine/Eiswein, Port: ruby, Zinfandel Late Harvest
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