Sara Moulton has pointed out in one of her many cookbooks that cooked grapes are delicious. Apparently, the cooking process tames the acidity and intensifies the sweetness.
My Private Note
Units: US | Metric
- 2 cups seedless grapes (red or green)
- 1/4 cup red currant jelly
- 2 tablespoons white grape juice
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice, fresh
- 1/4 cup all-purpose flour
- 1 tablespoon light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons butter, cold and cut into pieces
- 1/2 cup rolled oats
- 1/2 cup sliced almonds
- 1Preheat the oven to 375ºF.
- 2Combine the grapes, jelly, and juice, in a saucepan.
- 3Cook over medium heat, stirring occasionally until the grapes burst, about 10 minute.
- 4Whisk together the cornstarch, lemon juice, and 1 Tbs water and add to the grapes.
- 5Cook, stirring constantly, until the grape filling boils and thickens.
- 6Transfer the filling to a shallow 1-quart dish or 8-inch round pan.
- 7Meanwhile, prepare the topping. In a mini food processor or blender, pulse flour, brown sugar, cinnamon and salt once or twice to combine.
- 8Add the butter and pulse 2-3 times just until coarse crumbs form.
- 9Stir in oats and almonds and sprinkle the mixture evenly over the grape filling.
- 10Bake in the center of the oven for 20-25 min or until the crust is golden.
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Nutritional Facts for Quick Grape Crumble
Serving Size: 1 (166 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 432.1
- Calories from Fat 214
- Total Fat 23.8 g
- Saturated Fat 11.5 g
- Cholesterol 45.8 mg
- Sodium 307.9 mg
- Total Carbohydrate 53.4 g
- Dietary Fiber 3.7 g
- Sugars 30.4 g
- Protein 5.4 g