Winter Sangria Crumble

Sangria is most often thought of as a summer drink, but let go of that notion.
Sangria can be winterized.

Sangria can even be "crumble-ified" and it is damn good!
Best served with a healthy dose of whipped cream or vanilla ice cream or both if you're really going for it.

Guess the sparingly worded posts are continuing. Don't have much to say lately and I've always struggled with the writing aspect of this blog, so it is not really surprising to me. For now posts are going to remain short and sweet, hope that is okay with y'all.

Winter Sangria Crumble
Ingredients:
Fruit:
arils of 1 pomegranate 
3 honey crisp apples, peeled and roughly chopped
juice and zest of 1 lemon or orange 
3 Tablespoons natural sugar
3 Tablespoons all-purpose flour
¼ teaspoon salt
1 Tablespoon cinnamon
6 Tablespoons red wine 
Crumble:
1 ⅓ cup oats
1 ⅓ cup natural sugar 
½ cup all purpose flour
1 Tablespoon cinnamon
¼ teaspoon salt
1 stick (8 Tablespoons) unsalted butter, softened and cubed

Directions: 
1. Preheat oven to 375 degrees F. 
2. For the fruit: In a large bowl combine pomegranate arils, apples, juice, zest, sugar, flour, salt, and cinnamon. Combine until fruit is evenly coated. Let sit for 10 minutes. Pour wine over fruit and toss to combine. 
3. For the crumble: Whisk together oats, sugar, flour, cinnamon and salt in a large bowl until evenly combined. Add butter and work in with your hands for at least 5 minutes, or until mixture is crumbly and holds together when squeezed. 
4. Transfer fruit to baking dish, spreading it into an even layer. Cover fruit with an even layer of crumble topping. Bake 30-35 minutes, or until crumble is golden and fruit is bubbling. Refrigerate any leftovers, and warm in the microwave before serving if desired. 

Notes: 
The baking dish I used was 7 by 11, but an 8 by 8 would work too, it will just be a little thicker. 
I used a 'Sweet Red' wine, but you can use any red wine you like. 

Inspired and Adapted from How Sweet Eats 
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