Skip to main content

The Globe and Mail

Apple crumble with berries poached in wine

An apple and red berries poached in red wine crumble prepared at Nadège on Feb. 7, 2013.

Fred Lum/The Globe and Mail

If Nadège Nourian were heading to your house for dinner, she could easily pick up a box of cotton-candy macarons or elegant La Mancha cake (made with saffron crème brûlée, honey and blackberries) from one of her eponymous Toronto pastry shops.

Most often, though, the dessert that this fourth-generation French baker chooses to share with friends is a fruit crumble she whips up at home.

Servings: Serves 6 to 8

Ready time: 80 minutes

Ingredients

10 raspberries, halved

10 blackberries, halved

5 strawberries, quartered

2/3 cup granulated sugar, divided

½ cup dry red wine

1 clove

½ star anise (break a single star in half)

½ orange, zest only

2 tablespoons honey

½ cup butter, softened and divided

¾ cup icing sugar, sifted1 small egg, beaten

1½ cups all-purpose flour, sifted and divided

3 apples, peeled, cored and cubed

¼ teaspoon salt

Method

Mix berries with 2 tablespoons sugar and let rest in fridge.

Meanwhile, combine wine, spices, zest, honey and 2 tablespoons sugar in a small saucepan. Mix well and simmer over low heat, covered, for 30 minutes.

Strain out solids and return wine to pan. Add reserved berries and bring just to a boil. Cool, transfer to a container and refrigerate.

To make the dough, blend ¼ cup butter with icing sugar, either by hand or with an electric mixer. Slowly incorporate egg, then 1 cup flour.Mix until smooth. Wrap in plastic and refrigerate.

To make apple filling, melt 2 teaspoons butter in a deep skillet with 2 tablespoons sugar. Add apples in three batches, letting each addition soften before adding the next, to give the compote texture. Make topping by combining remaining flour with remaining butter and sugar as well as salt to make a smooth dough. Use a cheese grater to break down the dough into a uniform crumble and refrigerate.

To assemble, roll dough as thinly as possible and fit into a buttered 8- or 9-inch tart pan. Chill briefly, then fill with apples. Drain berries and spread overtop. Scatter with crumble mixture and bake on a tray at 350 F for 35 minutes. Serve warm with vanilla ice cream.

Report an error
Comments

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨

Combined Shape Created with Sketch.

Combined Shape Created with Sketch.

Thank you!

You are now subscribed to the newsletter at

You can unsubscribe from this newsletter or Globe promotions at any time by clicking the link at the bottom of the newsletter, or by emailing us at privacy@globeandmail.com.