Grilled Peach and Blackberry Crumble from Dobbes Family Winery

Host a few friends and enjoy the bounty of summer with an easy dessert from Dobbes Family Winery and wine pairing recommendations from Argyle’s Joseph Cuvo. This grilled peach and blackberry crumble captures the season’s sweetness. Savor it alongside good company on a patio as the sun sets. Serves 6-8.

Recipe from Dobbes Family Winery

FILLING INGREDIENTS:

• 4 cups of fresh peaches, sliced
• 2 cups of fresh blackberries, whole
• ½ cup sugar, granulated
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• 1 tablespoon cinnamon
• ½ tablespoon nutmeg
• 1 tablespoon butter, cold 

TOPPING INGREDIENTS:

• 1 cup all-purpose flour
• ½ cup butter, cubed (room temperature)
• ½ cup of light brown sugar, packed
• 1 tablespoon cinnamon
• ¾ cup oats (not steel cut)
• ½ cup pecans, chopped
• ¼ teaspoon salt, kosher
• Mint leaves for garnish
• Optional: vanilla ice cream for topping

INSTRUCTIONS:

1. Preheat the oven to 375 degrees while halving 5-6 large peaches and grilling cut side down for 4-5 minutes until grill marks appear.  

2. Peel and slice the peaches into small sections, then mix them with all the filling ingredients in a bowl minus the butter. Scoop the fruit mixture into a large cast-iron skillet or a 9×9 square baking dish, and piece the butter over top. 
3. Mix all the crumble toppings in the now-empty same bowl (less dishes!), minus the mint leaves, which you’ll reserve for garnish. Mix with a wooden spoon or your hands until the mixture begins to clump.
4. Spread the crumble topping over the fruit mixture and bake for 30 minutes uncovered. At the 30-minute mark, check the crumble to see if it’s bubbling around the edges. If so and the crumble is browned, it’s finished. If the top is browned but the edges are not bubbling, cover with foil and bake in 10-minute increments until the edges are bubbling.
5. Let sit for 15-30 minutes and serve with mint leaves for garnish and vanilla ice cream.

WINE PAIRINGS RECOMMENDATIONS:

Joseph Cuvo, one of several sommeliers in the Dundee Hills, holds a certification by the Court of Master Sommeliers and a WSET Level II certification and is the Tasting House Supervisor at Argyle Winery. He recommends the following Dundee Hills vintages to pair with this sweet summer crumble.

• 2020 Argyle Ruby Brut – This unique sparkling wine begins as a fully macerated Pinot Noir, which then undergoes the traditional method for sparkling wine production. Its bubbly, ruby red color provides a stunning visual alongside the dark berries, drawing you in at first sight. Ruby Brut has flavors of tart raspberry, blackberry, and hibiscus, creating a seamless harmony with the blackberry peach crumble.
• 2021 Domaine Lumineux Rosé of Pinot Noir – This rosé leads with yellow peach and white grapefruit and is backed by a stony sense of minerality. The Rosé of Pinot Noir allows the dark berry notes of the crumble to take center stage, adding a bright summer freshness to cleanse the palate.
• 2013 Alexana Estate Late Harvest Riesling – Riesling is a fantastic grape that wears many hats. This particular late harvest vintage from Alexana is sweet, but with only 10.1 grams of residual sugar, it does not present itself as cloying. Aromatically, this wine boasts golden raisin, dense peach, honey, and saffron. These aromas directly translate to the palate, offering a contrast to the blackberry crumble and keeping every bite fresh and interesting.