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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.