by Mitch Maier of Dorf Haus, Roxbury, Wisconsin
From our 2014 Wollersheim Harvest Tasting
INGREDIENTS: Filling
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3 tablespoons sugar
Pinch of ground cinnamon
1 vanilla pod, seeds only
3 apples cored, but not peeled (1 ½ grated and 1 ½ cut into bite size chunks)
2 tablespoons dried cranberries
Zest of one lemon and juice
1/8 cup Wollersheim Prairie Blush
INGREDIENTS: Crumb Topping
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½ cup flour
1 tablespoon brown sugar
1¾ tablespoons butter, cubed and chilled
Pinch of ground cinnamon
¼ cup granola or muesli
METHOD:
1. Preheat oven to 395° F.
2. Heat a small oven-proof enameled pan on low heat and add the sugar until
caramelized, swirling the pan, but never stirring.
3. Take off the heat and add cinnamon, vanilla seeds and grated apples without
their excess water. Cook for a minute or two.
4. Stir in the apple chunks, cranberries, lemon zest and juice and wine.
5. Take off the heat and set aside.
6. Place flour, sugar, and cinnamon in a bowl and add the butter cubes.
7. Using your fingertips, rub the mixture together until it resembles breadcrumbs.
8. Add the granola and mix until incorporated.
9. Sprinkle the crumble over the fruit and return to the stove.
10. Once you see bubbles on top of the crumble, place in the oven for 12-14 minutes
until golden brown.
Serve warm.
