Holiday Pairing: Sweet Apple Crisp and Helwig Three Sisters Wine

Looking for a sweet and simple desert recipe with a stunning wine in a terrific pairing during the holiday season?  Then you’ll definitely want to check out this recipe:

november recipe

2/3 Cup raw oatmeal
1/3 Cup all-purpose flour
1/3 Cup dark brown sugar
2 tsp Cinnamon
1 tsp Ground allspice
1/3 Cup pecans, toasted until aromatic, cooled and chopped
Pinch salt
6 Tbsp cold unsalted butter, cut into bits and kept cold
4 Medium baking apples (though not a traditional baking apple, I like the tart Granny Smith, as the Malic acid compliments my recommended wine)
Whipped cream or ice cream (optional)

Preheat the oven to 375 degrees F. Lightly butter a pie plate or small casserole dish.

In a food processor (note, this recipe can also be done by hand, combining the butter with yourfingertips until it is in even, pea-sized pieces), combine all the dry ingredients (up to and including the salt), pulsing until just combined. Add the cold butter piece by piece, pulsing two or three times after each one until all the butter is added and the mixture resembles pea-sized pieces. Don’t over-process or your topping will be one big butter clump instead of moist and crumbly.

Peel, core, and coarsely chop the apples and place in the bottom of your buttered baking dish, then sprinkle the topping evenly over the apples. Place your baking dish on top of a baking sheet (in case it bubble over) and cook until the fruit bubbles around the sides and the top is golden, ~30 minutes.

Remove the crisp from the oven and preheat your broiler until it’s screaming hot. Raise your oven rack so the crisp will sit about 4 inches from the broiler, then cook until golden brown, about 30 seconds (note, if you happen to own one of those fancy kitchen blow torches, it works just fine and provides a lot more satisfaction for your flame-lovin’ inner caveman!) Let cool about 15 minutes before serving.

Don’t forget the wine!

The 2012 Three Sisters wine blends the floral character of the Viognier with the citrus of the Rousanne and the fruit of the Marsanne. The nose is concentrated with aromas of fresh honeysuckle, ripe pear and guava followed by scents of fresh citrus zest. On the palate, pineapple and mango flavors are balanced by hints of Granny Smith apples and macadamia nuts. This medium weight blend shows softly on the palate and is balanced by bright acid and a long clean finish. Lively fruit, crisp acid and smooth elegance makes this wine a great example of a classic Rhone blend and an amazing food wine.


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