Apple Cinnamon Viognier Crumble


Apple Cinnamon Viognier Crumble
Category

Wine and food pairing is not only a great experience for savory dishes but excellent for dessert as well. This recipe features Viognier and cinnamon-soaked apples baked with a brown butter crumble topping. Our 2021 Linda's Estate Viognier presents lovely warm aromas of toasted almonds and fresh pear with an elegant floral finish that is perfect for the mellow sweetness of the apple crumble. Enjoy!

Yields1 Serving
INGREDIENTS:
 1 cup Butter
 3 cups Oats
 1 ¾ cups Brown Sugar
 1 ½ cups Flour
 2 tbsp Salt
 1 tsp Lemon zest
 2 tbsp Cinnamon
 ¼ cup Maple syrup
 4 Large granny smith apples (peeled and cut into medium rough chop)
 ¼ cup Dried cranberries
 2 cups Viognier
 2 tsp Tapioca flour
1

Crumble: Mix butter, oats and flour until chunky. Add in brown sugar, lemon zest and salt and set aside. You can also make ahead and store in an air-tight container in the freezer.

2

Brown butter: Melt butter over medium-high head until brown. Turn off heat and mix in ¼ cup maple syrup, stirring constantly until mixture thickens. Set aside and cool to room temperature.

3

Apple filling: Soak apples in cinnamon and Viognier for 1-2 days. Add soaked apples, cranberries, brown sugar, cinnamon and Viognier together and cook in a pan until wine and sauce starts to thicken and the apples become tender. In a separate bowl, add tapioca flour to cold water and mix well until absorbed. Fold in apple filling and slow cook on low heat for 8 minutes until thick enough to coat a wooden spoon.

4

In a greased glass baking pan, add warm reduced apple filling, drizzle brown maple butter over top and then cover with crumble mixture. Bake at 350 degrees for 35-45 minutes, allow to cool to warm and serve.

Ingredients

INGREDIENTS:
 1 cup Butter
 3 cups Oats
 1 ¾ cups Brown Sugar
 1 ½ cups Flour
 2 tbsp Salt
 1 tsp Lemon zest
 2 tbsp Cinnamon
 ¼ cup Maple syrup
 4 Large granny smith apples (peeled and cut into medium rough chop)
 ¼ cup Dried cranberries
 2 cups Viognier
 2 tsp Tapioca flour

Directions

1

Crumble: Mix butter, oats and flour until chunky. Add in brown sugar, lemon zest and salt and set aside. You can also make ahead and store in an air-tight container in the freezer.

2

Brown butter: Melt butter over medium-high head until brown. Turn off heat and mix in ¼ cup maple syrup, stirring constantly until mixture thickens. Set aside and cool to room temperature.

3

Apple filling: Soak apples in cinnamon and Viognier for 1-2 days. Add soaked apples, cranberries, brown sugar, cinnamon and Viognier together and cook in a pan until wine and sauce starts to thicken and the apples become tender. In a separate bowl, add tapioca flour to cold water and mix well until absorbed. Fold in apple filling and slow cook on low heat for 8 minutes until thick enough to coat a wooden spoon.

4

In a greased glass baking pan, add warm reduced apple filling, drizzle brown maple butter over top and then cover with crumble mixture. Bake at 350 degrees for 35-45 minutes, allow to cool to warm and serve.

Apple Cinnamon Viognier Crumble