This is a traditional Mennonite dessert that I found in a box of paraphernalia from the St. Jacob's farmers market. I grow both ground cherries and grapes, so it seemed like a unique way to use them that wasn't jam!
- 1 cup cape gooseberries (also called groundcherries)
- 1 cup grapes (I used some Cabernet grapes we grew this year)
- 1 pinch cinnamon
- 1 pinch allspice
- 1 tablespoon cornstarch
- 1⁄2 cup packed brown sugar, divided
- 8 inches pie crusts (I used the Potato Pie Crust from Vicki's Vegan Kitchen cookbook)
- 3 tablespoons rolled oats (not instant)
- 1 tablespoon salted butter, cool but not cold
- Preheat the oven to 400°F.
- Toss the ground cherries, grapes, spices, cornstarch and half the sugar in a bowl and pour into the crust.
- Combine the remaining sugar, oats and butter in another dish, mixing with your fingers until crumbly.
- Sprinkle over the fruit mixture and pat down.
- Bake at 400F for 10 minutes, then reduce temperature to 350F and bake 20 minutes more.