Honey-Roasted Grape Crisp

Serves 6 · 15 min prep · 30 min cook

Ingredients

• 4 cups seedless red grapes
• 1/3 cup honey
• 1 tbsp fresh thyme leaves
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp kosher salt
• 6 tbsp cold unsalted butter
• 1/3 cup chopped pecans
• optional vanilla ice cream for serving

Instructions

1. 1Preheat the oven to 375°F and lightly butter a 10-inch cast-iron skillet or similar baking dish so the fruit releases easily later.
2. 2Rinse the grapes and pat them completely dry, then tumble them into the prepared skillet in an even layer.
3. 3Drizzle the honey over the grapes, sprinkle on the thyme leaves and lemon zest, and add the vanilla extract; gently toss with a spoon so every grape is lightly coated.
4. 4In a medium bowl combine the oats, flour, brown sugar, cinnamon, and salt, then cut in the cold butter with a pastry blender or fingertips until the mixture forms pea-sized clumps.
5. 5Stir the chopped pecans into the oat mixture so they are evenly distributed through the crisp topping.
6. 6Scatter the topping generously over the honeyed grapes, covering most of the fruit but leaving a few gaps for steam to escape and juices to bubble.
7. 7Bake the crisp on the center rack for 28 to 32 minutes, until the topping is deep golden brown and the grape juices are thick and bubbling at the edges.
8. 8Remove the skillet from the oven and let the crisp rest for 10 minutes so the syrupy juices thicken slightly.
9. 9Scoop warm portions into bowls, topping each with a scoop of vanilla ice cream if desired, and serve family-style while the grapes are still glossy and fragrant.