Summer Sangria Berry Crumble.
I’m eternally the girl who will eat all the crispy crumble off your dessert.
You know it.
With no shame either. If you have a plate in front of you I’ll probably just start spooning the crumble off of it if you aren’t fast enough. How rude.
A crumble like this can’t even sit on our counter or in our fridge for more than twenty minutes before I’m losing my mind over it and eating the topping. It needs to be triple wrapped so I don’t have the patience to unwrap it and get to the good stuff. It’s practically like banana bread. You bake it. It sits on your counter. And two hours later – POOF. It’s gone. Where did it go? No on knows.
But, if you eat it in small chunks and crumbs the calories don’t count. Truth.
I mean, who even cares about the fruit when there is a perfect topping like this?!
Well. Now I care about the fruit.
Because it’s soaked in WINE. It’s all sangria-y and plump and full of boozy love.
Remember last week when I instagrammed a boozy shot of fruit in a dish? This was that. Fruit in wine and liqueur, one gigantic dish of sangria flavored berries topped with crunchy goodness. The only thing better than drinking sangria is eating a plate along with your topped off goblet.
Hey want to hear something awesome?
What I didn’t instagram after that shot was how I was setting up to take this photo with THREE full glasses of sangria and a large VERY HEAVY square tile propped against the wall. What I also didn’t instagram was how when I went to grab my camera, the large VERY HEAVY square tile propped against the wall slammed face-first in my gorgeous FULL sangria glasses, shattering them into a perfect plate of crumble and leaving slivers of glass all over the floor for us to step in for the rest of eternity since they are impossible to find. And lots of red wine pouring down our white walls and even whiter baseboards. And in the crevices of tables and cracks of hardwood and basically all the places that are a nightmare to clean.
Totally awesome.
You be assured I had my fill of sangria crumble after that. It cures all things! Plus, it’s just so pretty.
Summer Sangria Berry Crumble
Ingredients
- 12 ounces blueberries
- 12 ounces red raspberries
- 12 ounces strawberries, halved or quartered
- 1 lime, freshly zested and juiced
- 3 tablespoons sugar
- 2 tablespoons flour
- 1/4 teaspoon salt
- 3 tablespoons red wine, whatever your favorite is, I used pinot noir
- 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
- Preheat the oven to 375 degrees F. Add the strawberries, blueberries and raspberries to a baking dish (mine was about 8×11, but 9×13 is fine too). Add the lime zest and juice and gently toss with your hands. Stir together the sugar, flour and salt. Sprinkle it over the fruit and gently toss again. Allow it to sit for 10 minutes. Drizzle the wine and grand marnier over top.
crumble
- In a large bowl, combine the oats, sugar, flour, cinnamon and salt. Add in the butter and use your hands to evenly distrubute it thorughout the oat mixture. I take at least 5 full minutes and mix with my hands, making sure all of the crumble is moistened and, well… crumbly. You want all of the flour mixed in and everything combined. Add in the vanilla extract and combine again with your hands. Sprinkle it evenly over top of the fruit. Bake for 30 to 35 minutes, or until the crumble on top is golden and crunchy.
- Serve immediately with ice cream! (and sangria, duh.)
Did you make this recipe?
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84 Comments on “Summer Sangria Berry Crumble.”
Jessica, I’ve tried many of your recipes but this one takes the cake! It was so easy and so delicious. I did skip the booze though because my 3-year old was involved :) I also made it gluten free by using GF oats and my own GF Baking Flour. Delish!
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Ah! Small typo: no onE knows.
Looks delicious!
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Love the idea. Now help me out….the Sangria–do you pour it on the crumble when you serve it???(beautiful bowl looks kinda soupy) or just serve sangria along side? Well, I’m not a cook but want to try this. Thanks!
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Giiiiiirl I’m in Paso Robles–where the wine flows like h2o–visiting my aunt right now (who’s a chef at one of the wineries up here) and she’s making a huge tri tip feast tonight for family and friends, so I volunteered to make dessert. Naturally I went straight to your blog and decided on this recipe because it’s the perfect dessert for a wino, and my aunt is a total fruity crisp dessert person. I just finished preparing this and can’t wait to put it in the oven after dinner later. I hope it’s okay to sit for a few hours before it gets baked…if you happen to read this comment in the meantime, let me know if I should keep it on the counter or refrigerate it until it’s ready for baking! I’m sure my aunt probably knows the answer to this, but it’s your recipe, so I thought I’d ask you!
By the way, my aunt and I literally scrolled through over fifty pages of your archives yesterday and she’s already bookmarked your website and found recipes she wants to make. She’s a pretty intense foodie, so she doesn’t say things look or taste good unless she seriously means it…but she probably used the words “insane” and “ridiculous” at least a hundred times as we scrolled through your recipes. You’re amazing! I want to buy her your cookbook. :)
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made this last evening for a neighborhood summer fest & there was not one berry or oat left in the dish. it was a summer love! thanks for making me popular in my ‘hood.
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Making this tomorrow morning before work! So excited, it looks so delicious x
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