Dregs and Fruit Crumble

•  For the fruit
• 4 cups(620 g) pitted and roughly chopped peaches, nectarines, plums, cherries, berries, apples, or any combination (from 2 pounds/900 grams fruit)
• 1/2 cup(120 ml) leftover white wine or rosé
• 1/4 cup(55 g) packed light brown sugar
• 4 tspcornstarch
• 1 tspsalt
•  Zest of 1 lemon, plus 1 Tbsp. lemon juice
•  ______________________________
•  For the topping
• 3/4 cup(1 1/2 sticks/170 g) salted or unsalted butter, at room temperature
• 1 cup(125 g) all-purpose flour
• 1 cup(115 g) almond flour (or equal quantity of any ground nut or quick-cook oats—or replace with an additional cup of all-purpose flour)
• 7 oz(200 g) light brown sugar
• 1 tspkosher salt
• 1 tspground cinnamon
• 1/2 tspvanilla extract
•  Ice cream or whipped cream, for serving (optional)

Preparation

1. 1.

   In a large, wide baking dish, combine the fruit and wine and gently stir in the light brown sugar, cornstarch, salt, and lemon zest and juice. Set aside. In a large bowl, combine the butter, all-purpose flour, almond flour, sugar, salt, cinnamon, and vanilla. Massage the ingredients together with your fingers until large, craggy crumbs form and no large pieces of butter remain. Cover and place in the refrigerator until you’re ready to bake.

2. 2.

   Preheat the oven to 375°F (190°C). Top the fruit evenly with the crumble. There may be some leftover. Bake until the fruit juices are bubbling and the crumble topping is deeply golden brown, 40 to 50 minutes.

3. 3.

   Serve warm or at room temperature with ice cream or whipped cream if you like. Serves 4 to 6.

4. 4.

   Note:Extra crumble topping can be stored in an airtight container in the refrigerator for 1 week or in the freezer for up to 3 months.