Apple Grape Crisp

Apple Grape Crisp: A new spin on an old classic.

A few years back, when making some pork chops, I came across a recipe on Google – goodness knows I can’t remember where it was from! – that had roasted red grapes along with the pork chops. Relatively high grape prices be damned, I got myself a bunch. I followed said recipe. I took a few bites and was impressed by the flavor profile! A roasted grape has very similar notes to a roasted or cooked apple.

A few weeks back, I wanted to make an apple pie – ’tis the season for Millennial women to do something with apples and / or pumpkins – but was too lazy to go out and get more apples. I thought adding some red grapes would be a great addition! Well…we didn’t have grapes in the fridge either – my mistake – so I made Adam go out and buy me some.

I win.

Though great in pie form, the mixture was a little too liquidy; I added cornstarch and cooked the mixture to allow it to thicken before adding to a pre-baked pie crust. Delicious, but still a wee bit too mushy at the bottom.

In comes the magical crisp! It gels a little thicker, and the crispy buttery top is to die for!

This dessert might be my new ace – in – the – hole.

FYI: Crisps are NOT easy to photograph or style, so I’m going “rustic”. HA!

Apple Grape Crisp

Ingredients:

Apple Grape Mix:
– 4 baking apples, peeled and sliced (I prefer Macintosh)
– 1 cup red seedless grapes, halved
– 1/2 cup sugar
– 2 teaspoons cinnamon

Crisp Topping:
– 1 cup rolled oats
– 1 tablespoon sugar
– 2 teaspoons cinnamon
– 4 tablespoons butter

Before We Get Started…

– My favorite trick, which I got from my father, is freezing butter and then shredded it with a box grater. This gives you an even amount of butter to spread throughout your crisp topping mixture. See here for an example!

Directions:

1.) Preheat oven to 400Β°F.

2.) Slice apples, halve grapes, and add to a large bowl. Add sugar and cinnamon and toss to combine evenly.

3.) In another bowl, combine oats, sugar, and cinnamon. Cut in butter with a fork or pastry cutter until butter is in fine even pieces; see Before We Get Started… for a tip on how to use grated frozen butter!

4.) Lightly grease a baking dish; I used a 12″ diameter ceramic dish. Add fruit filling. Cover evenly with crisp topping. Bake for 30 minutes. Remove from oven and try not to eat it all at once!

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