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Dregs and Fruit Crumble

Dregs and Fruit Crumble

Put leftover wine to use in this simple summer crumble.

For all her skills as a cook and host—evidenced by the tantalizing collection of recipes in her new book, Colu Cooks: Easy, Fancy Food—Colu Henry makes it clear that dessert is simply not her strong suit, in particular, baking. “Things potentially get awkward at the end of a meal when your host offers you nothing except for more wine,” writes Henry. Her elegant solution, aside from offering seasonal fruit or bars of good chocolate, is to simply outsource the task. “If a guest cheerfully asks, ‘What can I bring?’ I will always answer honestly: ‘Please bring dessert.’”

This seasonal fruit crumble comes by way of former pastry chef and food writer for The Washington Post Daniela Galarza, and it offers a resourceful repurposing of wine bottle dregs. “I occasionally have leftover wine after a dinner party, and when I do, I save it for my next braise or marinade. But if a meaty stew isn’t in the cards, the wine can be used to liven up fruit for a buttery fruit crumble,” writes Galarza. “In the summer months, peaches and white wine or rosé meld together nicely under a brown sugar-almond crumble hat.”


  • For the fruit
  • 4 cups (620 g) pitted and roughly chopped peaches, nectarines, plums, cherries, berries, apples, or any combination (from 2 pounds/900 grams fruit)
  • 1/2 cup (120 ml) leftover white wine or rosé
  • 1/4 cup (55 g) packed light brown sugar
  • 4 tsp. cornstarch
  • 1 tsp. salt
  • Zest of 1 lemon, plus 1 Tbsp. lemon juice
  • ______________________________
  • For the topping
  • 3/4 cup (1 1/2 sticks/170 g) salted or unsalted butter, at room temperature
  • 1 cup (125 g) all-purpose flour
  • 1 cup (115 g) almond flour (or equal quantity of any ground nut or quick-cook oats—or replace with an additional cup of all-purpose flour)
  • 7 oz. (200 g) light brown sugar
  • 1 tsp. kosher salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. vanilla extract
  • Ice cream or whipped cream, for serving (optional)
  • Tools:large and wide baking dish, large bowl
  • Garnish:ice cream or whipped cream


In a large, wide baking dish, combine the fruit and wine and gently stir in the light brown sugar, cornstarch, salt, and lemon zest and juice. Set aside. In a large bowl, combine the butter, all-purpose flour, almond flour, sugar, salt, cinnamon, and vanilla. Massage the ingredients together with your fingers until large, craggy crumbs form and no large pieces of butter remain. Cover and place in the refrigerator until you’re ready to bake.

Preheat the oven to 375°F (190°C). Top the fruit evenly with the crumble. There may be some leftover. Bake until the fruit juices are bubbling and the crumble topping is deeply golden brown, 40 to 50 minutes.

Serve warm or at room temperature with ice cream or whipped cream if you like. Serves 4 to 6.

Note:Extra crumble topping can be stored in an airtight container in the refrigerator for 1 week or in the freezer for up to 3 months.

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