Roasted Apple & Grape Crisp

Fruit crisps are a comforting American dessert tradition, rooted in simple orchard-harvest baking. This one roasts tart-sweet apples with juicy red grapes beneath a buttery cinnamon-oat streusel for easy weeknight warmth.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

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

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Ingredients

• 4 medium apples (Honeycrisp or Gala), cored and sliced
• 2 cups seedless red grapes, halved
• 1 tbsp fresh lemon juice
• 1/3 cup granulated sugar
• 1/4 cup light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp cornstarch
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 6 tbsp cold unsalted butter, cubed
• 1 pinch of kosher salt
• optional vanilla ice cream or whipped cream, for serving

Instructions

1. 1Preheat the oven to 375°F and lightly butter a 9-inch square baking dish or deep pie plate.
2. 2In a large bowl toss the apple slices and halved grapes with the lemon juice so the fruit stays bright.
3. 3Sprinkle the granulated sugar, half the brown sugar, cinnamon, nutmeg, and cornstarch over the fruit and toss until every piece is evenly coated and the mixture looks slightly glossy.
4. 4Spread the fruit mixture in an even layer in the prepared dish; it should look mounded but not overflowing.
5. 5In a separate bowl combine the oats, flour, remaining brown sugar, and salt.
6. 6Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture forms irregular clumps the size of peas and small pebbles.
7. 7Scatter the oat topping evenly over the fruit, covering most of the surface while leaving a few gaps for steam to escape.
8. 8Bake on the center rack for 35 to 40 minutes until the topping is deep golden brown, the fruit is bubbling vigorously at the edges, and a knife slides easily into an apple slice.
9. 9If the top browns too quickly, tent loosely with foil for the last 10 minutes.
10. 10Remove from the oven and let the crisp rest 10 to 15 minutes so the juices thicken slightly.
11. 11Scoop into bowls while still warm and finish with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
12. 12Serve immediately for the best contrast of crunchy topping and soft roasted fruit.