Roasted Grape & Apple Crisp

Fruit crisps have long been a cozy American answer to pie, with fruit bubbling under a crunchy oat lid. Here, roasted red grapes join Honeycrisp apples so their juices caramelize into a jammy filling.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 385 cal
• 4g protein
• 62g carbs
• 15g fat
• 3g fiber

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Ingredients

• 3 cups seedless red grapes
• 3 medium Honeycrisp apples
• 2 tbsp fresh lemon juice
• 1/3 cup granulated sugar
• 1/2 cup light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3/4 cup all-purpose flour
• 3/4 cup old-fashioned rolled oats
• 6 tbsp cold unsalted butter
• 1/2 tsp kosher salt
• 1 tsp vanilla extract
• for serving vanilla ice cream

Instructions

1. 1Preheat the oven to 375°F and position a rack in the center. Lightly butter a 10-inch oven-safe skillet or similar baking dish so the fruit juices stay contained.
2. 2Rinse the grapes and pat them completely dry. Halve any larger grapes so they roast evenly and release juice without bursting too aggressively.
3. 3Core the apples and slice them into thin half-moons about 1/4-inch thick, leaving the peels on for color and texture. Toss the apple slices immediately with the lemon juice in a large bowl to keep them bright.
4. 4Add the grapes, granulated sugar, half the cinnamon, the nutmeg, vanilla, and the salt to the apples. Toss gently until every piece is lightly coated and glossy.
5. 5Spread the fruit mixture evenly in the prepared skillet. It should look generous and slightly mounded in the center.
6. 6In a separate bowl combine the flour, oats, brown sugar, remaining cinnamon, and remaining salt. Cut the cold butter into small cubes and work it in with your fingertips or a pastry blender until the mixture forms clumpy, pea-sized crumbs.
7. 7Scatter the oat topping evenly over the fruit, leaving a few gaps so steam can escape and the grapes can caramelize at the edges.
8. 8Bake for 35 to 40 minutes until the topping is deep golden brown, the fruit is bubbling vigorously the rim, and the apples are tender when pierced with a knife.
9. 9Remove the skillet carefully and let the crisp rest for 10 to 15 minutes so the juices thicken slightly. Serve warm scoops with a melting scoop of vanilla ice cream.