Honey Roasted Grape Crisp

Roasting turns juicy grapes into jammy, caramelized jewels—a playful twist on the classic American fruit crisp. Honey, lemon, and a whisper of thyme glaze the fruit under a buttery oat-pecan topping that bakes golden and fragrant.

Serves 6 · 15 min prep · 30 min cook

Estimate for one serving

• 312 cal
• 4g protein
• 48g carbs
• 13g fat
• 3g fiber

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Ingredients

• 4 cups seedless red grapes
• 1/4 cup honey
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/3 cup light brown sugar
• 6 tbsp cold unsalted butter
• 1/3 cup chopped pecans
• 1/8 tsp pinch of salt
• 1 tsp fresh thyme leaves

Instructions

1. 1Preheat the oven to 375°F and lightly butter a 9-inch square baking dish or similar shallow casserole.
2. 2Rinse the grapes, pat them very dry, and spread them in an even layer in the prepared dish.
3. 3Drizzle the honey and lemon juice over the grapes, then sprinkle on the vanilla, cinnamon, and thyme; toss gently with a spoon so every grape is lightly coated.
4. 4In a medium bowl combine the oats, flour, brown sugar, salt, and pecans.
5. 5Cut the cold butter into small cubes and work it into the dry mixture with your fingertips or a pastry blender until clumps form and no large dry patches remain.
6. 6Scatter the oat topping evenly over the grapes, leaving a few grapes peeking through for color.
7. 7Bake on the center rack for 28 to 32 minutes until the topping is deep golden and the grapes are bubbling and slightly collapsed.
8. 8Remove from the oven and let the crisp rest 10 minutes so the juices thicken slightly.
9. 9Spoon into bowls while still warm; the roasted grapes should be jammy and glossy against the crunchy topping.
10. 10Finish with an extra tiny drizzle of honey if desired and serve immediately.