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A simple fruit stew with a splash of raspberry beer topped with a crumb topping and a scoop of ice cream, doesn’t get any easier or better than that. The addition of beer is my twist. Feel free to use any fruit that is in season. If you can’t find dried cherries use dried cranberries, golden or black raisins.

Makes a 9”x13” pan which serves about 10
Takes about an hour to prep, cook and bake

For the Fruit:
1 cup sugar
8 ounces raspberry ale
2 Anjou or Bartlett pears
2 fresh peaches
2 Gala apples
2 Granny Smith apples
½ cup dried cherries or raisins

For the Topping:
4 ounces unsalted butter
¼ cup light brown sugar
¼ cup all-purpose flour
1 teaspoon cinnamon
¼ cup old-fashion oats

Method:
Dice all the fruit into ½ x ½ pieces, then pour the sugar and beer into a 2 quart shallow pan and simmer over medium high heat until ½ the liquid has evaporated. Stir in the fruit and cook for 5 minutes, stirring occasionally. Meanwhile, prepare the topping, cut the butter into ½” pieces place in a bowl then using your hands work in the brown sugar, flour and oatmeal. Do not over work the mixture or else the butter will melt. Place crumb mixture in the refrigerator.

Pour the fruit into the pan, place in refrigerator for 5 minutes to chill. Spread the crumb mixture over the chilled fruit. Place in a preheated 350 degree oven for 35 to 40 minutes until fruit is bubbling and the topping has browned slightly. Remove from the oven serve in bowls, topped with vanilla ice cream.

Brew Clue: Try any version of fruit beer in this recipe. I haven’t found one that will not to work, yet!