Blueberry season in Arkansas is just around the corner, giving lovers of this delicious, ethereal superfood an opportunity to use them in a number of traditional and new recipes. I love them in salads, smoothies, cobblers and just by themsleves with something sparkling to drink. The crisp recipe below is designed for cast iron and the grill, but it can just as easily be baked in the oven and served in a traditional ceramic dish. It’s an impressive, easy dessert to make if you’re grilling out…and I highly recommend serving with a big scoop of vanilla ice cream.

Boozy Blueberry Crisp

Serves: 6 to 8 | Prep: 10 Minutes | Cook: 25 minutes

INGREDIENTS  

4 cups fresh blueberries

1/3 cup brown sugar

2 tablespoons cornstarch

¼ cup Ballotin Chocolate Whiskey 

2 tablespoon grated orange zest

2 tablespoon grated ginger

2 tablespoons cardomom

2 cups of granola 

TECHNIQUE 

Preheat grill to medium - high.

Combine blueberries, cornstarch, sugar, Ballotin whiskey, ginger, orange zest, cardomom in large bowl.

Place blueberry mixture in 10-inch cast iron skillet.

Place skillet on grill and cook until blueberries begin to pop, simmer - about ten minutes.

Top mixture with granola. Cook another 5-10 minutes, or until granola is browned.

Remove from grill and serve warm by itself or with vanilla ice cream.