Tassel Ridge Nectarine and Mango Crumble


  • 1 cup flour
  • cup plus ¼–½ cup sugar
  • tsp salt
  • ½ cup butter at room temperature, cut into pieces
  • ½ tsp vanilla
  • 2 fresh ripe mangoes, peeled and julienned
  • 2 fresh ripe nectarines, sliced paper thin
  • ¾ cup Tassel Ridge Iowa Brianna
  • 1 tsp fine lime zest
  • 2 tsp fresh lime juice


  1. Preheat oven to 350°F. Combine flour, ⅓ cup sugar, and salt in medium bowl. Add butter. Sprinkle evenly with vanilla. Mix, using your fingers, into coarse crumbs. Spread mixture, squeezing to make small granola-like clusters, onto ungreased baking sheet. Bake, stirring twice, 15 to 20 minutes, or until golden brown. Cool on rack. While crumble bakes, combine mangoes and nectarines in medium bowl. Add Tassel Ridge Iowa Brianna, ¼ cup sugar, zest, and juice. Stir gently, adding remaining sugar to taste, if needed. Divide fruit into 6 dessert bowls. Drizzle with remaining juice from bowl. Scatter crumble topping over fruit. Serves 6.

Recipe Notes

Wine Recommendation—Tassel Ridge Iowa Brianna

The Tassel Ridge Iowa Brianna is an aromatic, sweet, white wine with pear, apple, peach, and apricot notes on the nose and palate. Iowa Brianna will complement the fruit in this dessert recipe. Iowa Brianna is made entirely from Brianna grapes grown in our Mahaska County vineyards. —Bob Wersen, Owner, Tassel Ridge Winery