Honeyed Grape & Apple Crisp

Skillet fruit crisps are a cozy American classic, baked until the edges bubble and caramelize. This one folds honeyed red grapes with Honeycrisp apples under a cinnamon oat-brown sugar topping, ready for vanilla ice cream.

Serves 6 · 20 min prep · 35 min cook

Estimate for one serving

• 340 cal
• 4g protein
• 58g carbs
• 12g fat
• 3g fiber

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Ingredients

• 2 cups seedless red grapes
• 3 medium Honeycrisp apples
• 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 pinch of kosher salt
• 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 will caramelize cleanly.
2. 2Halve the grapes and peel, core, and slice the apples into thin wedges; toss both fruits together in a large bowl.
3. 3Drizzle the fruit with honey, lemon juice, cinnamon, and vanilla; fold gently until every piece looks glossy and evenly coated.
4. 4Spread the fruit mixture in an even layer in the prepared skillet, pressing lightly so it sits flat.
5. 5In a separate bowl combine the oats, flour, brown sugar, and salt.
6. 6Cut the cold butter into small cubes and work it into the dry mixture with your fingertips until coarse, pea-sized clumps form and the topping feels sandy yet holds together when pinched.
7. 7Scatter the oat topping evenly over the fruit, leaving a few gaps so steam can escape and the juices bubble up.
8. 8Bake on the center rack for 30 to 35 minutes until the topping is deep golden brown and the fruit juices are thick and bubbling at the edges.
9. 9Remove the skillet carefully and let the crisp rest 10 minutes so the juices set slightly.
10. 10Scoop warm portions into bowls, top with a small scoop of vanilla ice cream if desired, and serve family-style for easy weekend sharing.