I’m forever the person who will scrape every last bit of crisp topping off your dessert.
No apologies. If there’s a plate in front of me, I’ll likely start spooning the crumble off of it before you notice. It’s rude, I know.
A crumble like this doesn’t stand a chance on our counter or in the fridge for more than twenty minutes before I’m tearing into the topping. It needs to be triple-wrapped to survive. It’s basically like banana bread: you bake it, it sits out, and a couple of hours later — gone. Where did it go? No one knows.
Also, if you eat it in tiny bites and in crumbs, the calories clearly don’t count. That’s a fact.
Who even needs the fruit when the topping is this perfect?
Well, now I do — because the fruit is soaked in WINE. It’s sangria-style: plump, boozy, and irresistible.
Remember when I shared that quick Instagram shot of fruit in a dish? This is the finished version of that: berries macerated in wine and liqueur, a whole tray of sangria-flavored fruit crowned with crunchy crumble. The only thing better than sipping sangria is digging into a spoonful of sangria-soaked berries with a generous heap of topping.
Funny (and slightly disastrous) behind-the-scenes story: I was setting up to photograph this with several full glasses of sangria nearby and a heavy square tile propped against the wall for support. When I reached for the camera, the tile toppled and smashed the full sangria glasses, sending red wine everywhere and leaving shards of glass across the floor. The wine stained baseboards and crevices, and the cleanup was a nightmare. A perfect example of how food shoots don’t always go smoothly.
Despite the chaos, I certainly had my fill of sangria berries and crumble — it heals everything. And it’s gorgeous to serve.
Summer Sangria Berry Crumble
Yield:
4
to 6
1 hr
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Ingredients
- 12 ounces blueberries
- 12 ounces red raspberries
- 12 ounces strawberries, halved or quartered
- 1 lime, zested and juiced
- 3 tablespoons sugar
- 2 tablespoons flour
- 1/4 teaspoon salt
- 3 tablespoons red wine (pinot noir recommended)
- 3 tablespoons Grand Marnier
Crumble
- 1 1/3 cup oats
- 1 1/3 cup loosely packed brown sugar
- 1/2 cup flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- vanilla ice cream for serving
Instructions
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Preheat the oven to 375°F. Place the strawberries, blueberries and raspberries in a baking dish (about 8×11 or 9×13). Add the lime zest and juice and gently toss. Mix together the sugar, flour and salt, then sprinkle over the fruit and toss again. Let sit for 10 minutes, then drizzle with the red wine and Grand Marnier.
Crumble
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In a large bowl, combine the oats, brown sugar, flour, cinnamon and salt. Add the softened butter and work it into the dry ingredients with your hands until the mixture is evenly moistened and crumbly — this usually takes several minutes. Stir in the vanilla. Sprinkle the crumble evenly over the fruit.
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Bake for 30 to 35 minutes, or until the topping is golden and crunchy. Serve immediately with vanilla ice cream (and, if you like, a glass of sangria).
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Bonus: the red, white and blue colors make this perfect for Memorial Day or any summer celebration.