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Stone Fruit Crumble

It is non-traditional that you see a white wine paired for a dessert. However, a crisp, sweet white wine can be just the thing to finish off a lovely meal. Lot 347 is a delicious Riesling that pairs very well with berries. For this pairing we wanted to do something easy and classic to finish off a great meal. Crumble’s have been associated with grandmas and aunts across the country, but never elevated to be paired with wine. This particular recipe will open your eyes and palates to breaking out a white wine at the end of a heavy meal.

I really played with the season on this recipe. Stone fruits were at their peak, and provide great textures when put to heat. I used a little more citrus and sugar to really compliment the nectarines and plums. Ultimately producing great flavors that would go perfectly with the sweetness of the Riesling. Don’t be shy on packing the crumble on! Everyone loves that crispy, buttery crust.


Preheat oven to 350*

In a medium bowl, combine fruit, Pomegranate juice, sugar and corn starch. Mix until the fruit is coated.

In a separate bowl, combine all ingredients for the crumble until butter, sugar, oats and flour are well combined (a Stand Mixer with paddle attachment works best).

In individual ramekins, or oven safe Pyrex dish, spread out fruit mixture evenly. Add crumble topping evenly across surface.

Place in oven for 35-40 minutes, crumble should be golden brown.

Let cool for 2-3 minutes and serve with Vanilla Ice Cream or Whipped Cream.