Fresh Grape & Apple Crisp

Serves 6 · 20 min prep · 40 min cook

Ingredients

• 2 cups red seedless grapes
• 3 medium tart apples
• 1/3 cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1 tsp ground cinnamon
• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 6 tbsp cold unsalted butter
• 1/3 cup chopped pecans
• 1 pinch of salt
• for serving vanilla ice cream

Instructions

1. 1Preheat the oven to 375°F and lightly butter a 9-inch square baking dish or similar 2-quart casserole so the fruit juices do not stick.
2. 2Halve the grapes and peel, core, and slice the apples into thin half-moons about 1/4-inch thick. Toss the fruit in a large bowl with granulated sugar, lemon juice, cornstarch, and half the cinnamon until every piece is coated and the mixture looks glossy.
3. 3Spread the fruit evenly in the prepared dish, scraping any leftover sugar and juices over the top so nothing is wasted.
4. 4In a separate bowl combine the oats, flour, brown sugar, remaining cinnamon, salt, and chopped pecans. Cut the cold butter into small cubes and rub it into the dry mixture with your fingertips until clumps the size of peas form and the topping feels sandy yet cohesive.
5. 5Scatter the oat topping evenly over the fruit, covering it completely but leaving a few gaps so steam can escape and the juices bubble up.
6. 6Bake on the center rack for 35-40 minutes until the topping is deep golden brown, the fruit is bubbling vigorously at the edges, and a knife slides easily into an apple slice.
7. 7Remove from the oven and let the crisp rest 15 minutes on a wire rack; the juices will thicken slightly as it cools.
8. 8Scoop warm portions into bowls, top with a scoop of vanilla ice cream that melts into the fruit, and place the baking dish in the center of the table for family-style seconds.