Prep 20 mins
Cook 40 mins
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.
- 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
- Preheat the oven to 375ºF.
- Combine the grapes, jelly, and juice, in a saucepan.
- Cook over medium heat, stirring occasionally until the grapes burst, about 10 minute.
- Whisk together the cornstarch, lemon juice, and 1 Tbs water and add to the grapes.
- Cook, stirring constantly, until the grape filling boils and thickens.
- Transfer the filling to a shallow 1-quart dish or 8-inch round pan.
- Meanwhile, prepare the topping. In a mini food processor or blender, pulse flour, brown sugar, cinnamon and salt once or twice to combine.
- Add the butter and pulse 2-3 times just until coarse crumbs form.
- Stir in oats and almonds and sprinkle the mixture evenly over the grape filling.
- Bake in the center of the oven for 20-25 min or until the crust is golden.