Fresh Grape & Tomato Fruit Crisp

Fruit crisps are a beloved American bake-and-serve dessert, prized for their bubbling fruit and crunchy oat topping. This version pairs sweet seedless grapes with ripe cherry tomatoes under a cinnamon-brown sugar crumble for a bright summer-to-fall twist.

Serves 6 · 15 min prep · 30 min cook

Estimate for one serving

• 310 cal
• 4g protein
• 48g carbs
• 12g fat

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Ingredients

• 3 cups seedless green and red grapes
• 1 1/2 cups ripe cherry tomatoes
• 1/4 cup granulated sugar
• 2 tbsp fresh lemon juice
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/3 cup light brown sugar
• 1/2 tsp ground cinnamon
• 6 tbsp unsalted butter, cold and cubed
• 1/4 tsp pinch of salt

Instructions

1. 1Preheat the oven to 375°F. Halve the larger grapes and leave smaller ones whole; halve the cherry tomatoes and gently pat them dry so the filling does not turn watery.
2. 2In a large bowl toss the grapes and tomatoes with granulated sugar, lemon juice, cornstarch, and vanilla until everything is evenly coated and the fruit looks glossy.
3. 3Transfer the fruit mixture to a 10-inch oven-safe skillet or 8-inch square baking dish, spreading it into an even layer.
4. 4In a separate bowl combine the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and pinch with your fingers until the mixture forms clumpy, pea-sized crumbs.
5. 5Scatter the oat topping evenly over the fruit, leaving a few gaps so steam can escape and the juices bubble up.
6. 6Bake for 28 to 32 minutes until the topping is deep golden and the fruit juices are thick and bubbling the edges.
7. 7Remove from the oven and let the crisp rest for 10 minutes so the filling sets slightly and is easier to scoop.
8. 8Serve warm in bowls, optionally with a spoonful of plain yogurt or a light dusting of extra cinnamon if desired. The contrast of sweet grapes and bright tomato makes each bite lively.