Honeyed Apple Grape Crisp

Fruit crisps are a classic American shortcut to pie—bubbling fruit under a crunchy topping, no crust required. Here tart apples meet juicy red grapes, glazed with honey and cinnamon, then crowned with buttery oats and a hint of thyme.

Serves 6 · 15 min prep · 30 min cook

Estimate for one serving

• 312 cal
• 4g protein
• 58g carbs
• 9g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 medium tart apples
• 2 cups red seedless grapes
• 1/3 cup honey
• 2 tbsp fresh lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup old-fashioned rolled oats
• 1/2 cup whole wheat flour
• 1/3 cup brown sugar
• 6 tbsp cold unsalted butter
• 1/8 tsp pinch of salt
• 1 tsp fresh thyme leaves

Instructions

1. 1Preheat the oven to 375°F and lightly grease a 9-inch square baking dish or deep skillet. Core the apples and slice them into thin wedges, leaving the skins on for texture and color.
2. 2Halve the grapes and toss them in a large bowl with the apple slices, honey, lemon juice, cinnamon, and nutmeg until every piece is evenly coated and glossy.
3. 3Spread the fruit mixture evenly in the prepared dish, scraping any remaining honey mixture over the top so nothing is wasted.
4. 4In a separate bowl, combine the oats, flour, brown sugar, salt, and thyme. Cut the cold butter into small cubes and work it in with your fingertips or a pastry blender until the mixture forms coarse, pea-sized crumbs.
5. 5Scatter the oat topping evenly over the fruit, pressing lightly so it adheres but still looks rustic and craggy.
6. 6Bake on the center rack for 28 to 32 minutes, until the topping is deep golden and the fruit juices bubble thickly the edges.
7. 7Remove from the oven and let the crisp rest for 8 to 10 minutes so the juices thicken slightly and the topping firms.
8. 8Spoon into bowls while still warm, letting the honeyed fruit and crisp oat layer mingle. Serve plain or with a spoonful of yogurt if desired.