Leftover Fruit and Wine Crumble Recipe


Do you hear that? It’s the sound of your guests vying for the last spoonful of your new culinary masterpiece. Developed by former pastry chef G. Daniela Galarza, it combines two of life’s little pleasures: dessert and wine. Just not having finished a bottle of wine (easier said than done) and having some seasonal fruit like peaches, berries or even apples in your fridge drawer that you have ambitiously purchased at the grocery store without necessarily meal planning first. No, but in fact we won’t allow you to put that bottle back with less than half a glass in the fridge. Might as well make a wonderful dessert, right? !

Here is the secret of this remaining rosé: as Galarza explains in the new cookbook by his friend Colu Henry Colu Cooks, the wine (yes, it’s more than okay to use a bottle that’s been open for over a week) gives the fruit a “quick swell” before it’s coated in a buttery topping. *puts the towel in the t-shirt*

Crumble Pop-Another-Bottle

For 4 to 6 people

For the fruit:

  • 4 cups pitted and coarsely chopped peaches, plums, nectarines, cherries, berries or apples or any combination of the above ½ cup remaining white or rosé wine
  • ¼ cup packed light brown sugar
  • 4 teaspoons cornstarch
  • 1 teaspoon of salt
  • Zest of 1 lemon
  • 1 tablespoon lemon juice

    For garnish :

    • ¾ cup salted or unsalted butter, at room temperature 1 cup all-purpose flour
    • 1 cup almond flour (if desired, you can add 1 cup peanut or quick-cooking oat flour or an additional cup of all-purpose flour)
    • 7 ounces light brown sugar
    • 1 teaspoon of salt
    • 1 teaspoon ground cinnamon
    • ½ teaspoon vanilla extract
    • Ice cream or whipped cream, for serving (optional… but also absolutely necessary, you know?)
      1. In a large baking dish, combine fruit and wine and gently stir in light brown sugar, cornstarch, salt, lemon zest and lemon juice. Put aside.
      2. In a large bowl, combine the butter, all-purpose flour, almond flour, sugar, salt, cinnamon and vanilla. Massage the ingredients with your fingers until large crumbs form. No lump of butter should remain. Cover the bowl and place it in the refrigerator.
      3. Preheat the oven to 375 degrees. Garnish the fruit evenly with the crumble. (Note: there may be leftover filling.)
      4. Bake until the juices are bubbly and the crumble topping is golden brown, about 40 to 50 minutes.
      5. Serve warm or at room temperature with ice cream, whipped cream or both (obviously we think you should choose both).

        Pro tip for it to last: Store extra uncooked filling in an airtight container and refrigerate for up to a week. When the mood strikes, use it to make another batch.


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