This Fruit Crumble Needs Your Leftover Wine

Meet the after-dinner dish that never ever disappoints.

- HANNAH CHUBB

You hear that? It's the sound of your guests duking it out over the last spoonful of your newest culinary masterpiece. Developed by former pastry chef G. Daniela Galarza, it combines two of life's little pleasures: dessert and vino. As Galarza explains in her friend Colu Henry's new cookbook Colu Cooks, the wine (yes, it's more than fine to use a bottle that's been open for more than a week) gives the fruit a "quick plumping" before it's covered in buttery topping. *tucks napkin into T-shirt*

Pop-Another-Bottle Crumble

SERVES 4 TO 6

For the fruit:

4 cups pitted and roughly chopped peaches, plums, nectarines, cherries, berries, or apples or any combination of the above