Honey Roasted Apple & Grape Crisp

Serves 6 · 20 min prep · 40 min cook

Ingredients

• 4 medium Honeycrisp apples
• 2 cups red seedless grapes
• 1/3 cup honey
• 2 tablespoons fresh lemon juice
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/3 cup light brown sugar
• 6 tablespoons unsalted butter
• 1/4 teaspoon kosher salt
• 1/3 cup chopped toasted pecans

Instructions

1. 1Preheat the oven to 375°F and lightly butter a 9-by-13-inch baking dish or rimmed sheet pan so the fruit juices stay put.
2. 2Core the apples and cut them into generous ¾-inch chunks, leaving the skins on for texture and color.
3. 3Toss the apple chunks and whole grapes in a large bowl with the honey, lemon juice, cinnamon, and vanilla until every piece looks glossy.
4. 4Spread the fruit mixture in an even layer in the prepared dish; the grapes should sit nestled among the apples so they roast evenly.
5. 5In a separate bowl combine the oats, flour, brown sugar, salt, and pecans.
6. 6Cut the cold butter into small cubes and work it into the dry mixture with your fingertips until it forms damp, pebble-sized clumps.
7. 7Scatter the oat topping evenly over the fruit, leaving a few gaps so steam can escape and the fruit can caramelize.
8. 8Bake on the center rack for 35 to 40 minutes until the topping is deep golden, the apples are tender when pierced, and the juices bubble thickly the edges.
9. 9If the top browns too fast, tent loosely with foil for the last 10 minutes.
10. 10Remove from the oven and let the crisp rest 10 to 15 minutes so the syrup thickens slightly.
11. 11Spoon into bowls while still warm; the roasted grapes will have burst into jammy pockets against the honeyed apples.
12. 12Finish with a small scoop of vanilla ice cream or a spoon of plain yogurt if desired, then serve immediately.