Summery Sweets: Mixed-Berry Sangria Crisp—My Latest On Refinery29!

To sweeten the end of a fabulous summer, I made 3 transitional Americana desserts for Refinery29: a crisp, crumble and cobbler (all of which can be tweaked as the weather cools down). The idea I was most excited about is this Sangria Crisp! 


Most people fold a little lemon or orange juice into their crisp filling. I used red wine, berries and apples to mimic the flavors of a summery sangria—and I'm obsessed! Bonus: You can find apples and berries pretty much year round now, so you can make this crisp, cozy dessert well into fall and beyond. I'd love to give you a little sneak peek of the story by sharing the recipe with you. Head over to Refinery29 for the other 2 desserts!

MIXED-BERRY SANGRIA CRISP
SERVES: 8

FOR THE FILLING
4 cups mixed berries
2 Macintosh Apples, peeled and chopped
1/4 cup granulated sugar
1/4 cup dry red wine
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon finely grated orange zest
Pinch of salt

FOR THE TOPPING
1 cup all-purpose flour
1/2 cup old-fashioned oats
1/4 cup packed light-brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1 stick unsalted butter, cut into pieces
Vanilla ice cream or red wine sorbet, for serving (optional)

1. Prepare the filling: Preheat the oven to 375˚. Toss the berries, apples, granulated sugar, red wine, flour, lemon juice, orange zest, and salt in a large bowl. Transfer filling to a medium baking dish; set aside.

2. Prepare the topping: Mix the flour, oats, brown sugar, granulated sugar, and salt in a large bowl. Cut the butter into the dry ingredients using your fingers, pressing and rubbing, until the butter is incorporated and the mixture sticks together when pressed between your fingers. Sprinkle crumble mixture over the filling (freeze any extra in an air-tight container for up to three months). 

3. Transfer baking dish to a foil-lined baking sheet and bake until the filling is bubbling and the topping is golden, about 45 minutes. Cool slightly before serving. Serve with ice cream or red wine sorbet, if desired.the filling: Preheat the oven to

I really hope you enjoy it! Let me know if you try the recipe xo Erin