Honey-Roasted Grape & Apple Crisp

Fruit crisps are a beloved American dessert, born from simple farmhouse baking with seasonal produce under a crunchy oat topping. Here, honey-roasted red grapes mingle with tart apples, their juices bubbling beneath a brown-sugar crumble.

Serves 6 · 15 min prep · 35 min cook

Estimate for one serving

• 312 cal
• 4g protein
• 52g carbs
• 12g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 cups seedless red grapes
• 3 medium crisp apples (Honeycrisp or Granny Smith)
• 1/3 cup honey
• 1 tbsp fresh lemon juice
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/3 cup packed light brown sugar
• 6 tbsp cold unsalted butter
• 1/4 tsp pinch of kosher salt
• optional vanilla ice cream for serving

Instructions

1. 1Preheat the oven to 375°F and lightly butter a 10-inch oven-safe skillet. Rinse the grapes and pat them completely dry so they roast instead of steam.
2. 2Core the apples and cut them into thin half-moons, leaving the peels on for color and texture contrast. Toss the apple slices with the lemon juice in a large bowl to keep them bright.
3. 3Add the grapes to the apples along with most of the honey, the cinnamon, and the vanilla. Gently fold until every piece is lightly coated and glossy.
4. 4Spread the fruit mixture evenly in the prepared skillet. Drizzle any remaining honey from the bowl over the top.
5. 5In a separate bowl combine the oats, flour, brown sugar, and salt. Cut the cold butter into small cubes and work it in with your fingertips until the mixture forms coarse, pea-sized clumps.
6. 6Scatter the oat topping evenly over the fruit, leaving a few grapes peeking through for a rustic look. Do not pack the topping down.
7. 7Bake on the center rack for 28 to 35 minutes until the fruit is bubbling at the edges, the grapes look jammy and collapsed, and the topping is deep golden brown.
8. 8Remove the skillet carefully and let the crisp rest 10 minutes so the juices thicken slightly. Serve warm scoops straight from the pan with a scoop of vanilla ice cream if desired.