Classic Apple Crisp with Vanilla Ice Cream
paired with Saracco Moscato d'Asti

​Warm spiced apples and buttery crumble echo the orchard-fruit flavors in Moscato, while the wine’s gentle sweetness enhances the dessert without overpowering it. The bubbles cut through the richness of the crisp and ice cream, creating a fresh, vibrant finish.

Serves: 6
Prep Time: 15 minutes

Cook Time: 40 minutes

IngredientsFor the filling:
6 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
2 tbsp lemon juice
½ cup granulated sugar
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tbsp all-purpose flour

For the topping:
1 cup old-fashioned rolled oats
½ cup all-purpose flour
½ cup light brown sugar, packed
½ tsp salt
½ cup unsalted butter, cold and cubed
​
To serve:
Vanilla ice cream (optional but highly recommended!)
Glasses of Saracco Moscato d’Asti

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Directions

1. Preheat oven to 350°F (175°C). Lightly butter a 9x9-inch baking dish.Make the filling: In a large bowl, toss apple slices with lemon juice, sugar, cinnamon, nutmeg, and flour. Spread evenly in the prepared baking dish.
2. Make the topping: In another bowl, combine oats, flour, brown sugar, and salt. Add cold butter cubes and use your fingers or a pastry cutter to work it into a crumbly mixture.
3. Assemble: Sprinkle topping evenly over the apples.
4. Bake for 35–40 minutes, until the apples are bubbling and the topping is golden brown.
5. Serve warm​ with a scoop of vanilla ice cream and a chilled glass of Saracco Moscato d’Asti.

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Prefer something savory to pair with Saracco Moscato d'Asti
Butternut Squash Risotto with Sage​

​The natural sweetness of roasted butternut squash is beautifully balanced by Moscato’s lively acidity and refreshing bubbles. Its floral and fruit-forward character lifts the richness of the risotto, making the dish feel both comforting and elegant.

​Serves: 4
Prep Time: 15 minutes
Cook Time: 35 minutes

​
Ingredients

• 1 medium butternut squash (about 2 lbs), peeled and cubed (or buy pre-cut for ease)
  
• 2 tbsp olive oil
  
• 4 tbsp unsalted butter, divided
  
• 1 small onion, finely chopped
  
• 1 ½ cups Arborio rice
  
• ½ cup dry white wine (or chicken/vegetable stock if preferred)
  
• 4 cups warm chicken or vegetable stock
  
• ½ cup grated parmesan cheese
  
• Salt & black pepper, to taste
  
• Fresh sage leaves, for garnish
  
• Optional: toasted pine nuts for crunch
  

Directions

1. Roast the squash: Preheat oven to 400°F (200°C). Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly caramelized. Set aside.
   
2. Start the risotto: In a large pan, melt 2 tbsp butter with 1 tbsp olive oil. Add chopped onion and sauté until translucent, about 5 minutes.
   
3. Toast the rice: Stir in Arborio rice and cook for 1–2 minutes until lightly coated and fragrant.
   
4. Deglaze: Pour in the wine and stir until absorbed.
   
5. Add stock gradually: Add 1 ladle of warm stock at a time, stirring frequently, until each addition is absorbed. Continue for 18–20 minutes until rice is creamy but still slightly al dente.
   
6. Finish: Stir in roasted squash, remaining 2 tbsp butter, and parmesan. Season with salt and pepper to taste.
   
7. Serve: Spoon into shallow bowls, garnish with fresh sage leaves (and pine nuts if using), and finish with extra parmesan.