Red and Green Grape Crisp

Delightful Desserts

Thanks to Dolores Huerta and the migrant grape farmers she worked so tirelessly for, we have access to the finest California grapes for this amazing treat! You can use most any grapes for this crisp, but just make sure they are seedless! 

For filling:

6 lb seedless grapes (preferably a mix of red and green; 4 quarts)

3/4 cup granulated sugar

1/4 cup fresh lemon juice

1 teaspoon cinnamon

3 tablespoons cornstarch

For topping:

3/4 cup all-purpose flour

3/4 cup packed light brown sugar

3/4 cup old-fashioned rolled oats

1 stick (1/2 cup) cold unsalted butter, cut into bits

1/4 teaspoon cinnamon

1/4 teaspoon salt

Toppings: crème fraîche, vanilla ice cream, or lightly sweetened whipped cream

Cut grapes in half and in a bowl, toss with sugar, lemon juice, and cinnamon. Once coated, transfer grapes into a pyrex or baking tin. Roast in a preheated 425 degree oven for 10-15 minutes until grapes yield their juices. 

Make topping while grapes are roasting: Pulse together flour, brown sugar, oats, butter, cinnamon, and salt in a food processor until mixture resembles coarse meal.

Remove grapes from oven and set aside. Make a slurry using cornstarch and 2 tsp of warm water – stirring until smooth and then add to grapes. The mixture should start to thicken.

Sprinkle topping evenly over filling and return to oven to bake until topping is golden brown and filling is bubbling, about 20 minutes.

Serve warm with topping of choice – or by itself (since it’s yummy just on its own). Enjoy!