Booze in the Kitchen: How to Make Chardonnay Peach Crumble

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Booze in the Kitchen: How to Make Chardonnay Peach Crumble

Growing up in the south, one of the first signs of summer at my house was seeing peaches start to pop up on our dinner table.

My mom was a huge fan of creating peach-based desserts, and a peach pie or peach crumble of some type was her go-to dish every time we had people over for dinner, or when she was trying to have a fancier night at home with the family (“fancy” entailed any meal where dessert was actually a part of the plan, as far as I was concerned).

As I grew up, I developed sort of the same habit, except with apples. I’m a tremendous fan of showing up with an apple pie to events, and if I really like you it’s an apple pie loaded with bourbon.

Robert Mondavi recently sent me a recipe that is making me consider reconnecting with my peach roots. Its recipe for a peach crumble includes a little bit of chardonnay, which should give the dish an enhanced flavor while letting the peaches continue to be the focus.

Here’s how to make it yourself:

Chardonnay Peach Crumble

Prep + Cook Time: 1 hour
Yields 8 servings

Ingredients:
·         Peach Base
·         6 large ripe peaches, pitted and cut into 1/2 inch chunks
·         1 tbsp Woodbridge by Robert Mondavi Chardonnay
·         1/2 cup brown sugar
·         1 tsp all-purpose flour
·         1/2 tsp salt
·         Zest of one lemon

Crumble Topping
·         3/4 cup (1 1/2 sticks) cold, unsalted butter cut into 1/2 tbsp pieces
·         1/2 cup all-purpose flour
·         1 cup rolled oats
·         1/3 cup brown sugar
·         1/2 cup sliced almonds
·         1/2 tsp kosher salt

Directions:
1.       Preheat oven to 350º. Butter an 8×8 baking dish.
2.       In a large bowl, toss all Peach Base ingredients until combined. Allow the mixture to sit for several minutes. If there is a lot of liquid at the bottom of the bowl, toss in one more tablespoon of flour. Pour the peaches into the baking dish and smooth the top.
3.       Add butter, flour and rolled oats into a large bowl and, using your fingers, smash up the butter into the flour and oats until the butter is pea-sized and the mixture is crumbly. Incorporate the sugars, almonds and salt using the same technique. If the mixture is overly dry, add 1 tablespoon of water at a time until it clumps together.
4.       Sprinkle the crumble topping evenly over the peach base. Bake for 30-40 minutes, until the top is browned and the peach juices are bubbling. Serve immediately, and pair with Woodbridge by Robert Mondavi Chardonnay. If desired, top with vanilla ice cream or whipped cream.