Grape and Apple Crisp
Kitchen Tested 
- Yield 8 servings
- Prep 10 mins
- Cook 45 mins
We're so used to eating grapes free-hand we forget they make wonderful contributions to comfort dessert recipes such as this crisp.
Mark Boughton Photography / styling by Teresa Blackburn
Sometimes, the top is nicely browned but the apples are not quite tender. If this happens, cover the pan with foil and bake another 5 or 10 minutes, until the fruit is soft. If you prefer, you can make this crisp in 8 (12-ounce) ramekins.
Ingredients
- Topping:
- 3/4 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 1/3 cup chopped walnuts
- 6 tablespoons granulated sugar
- 6 tablespoons brown sugar
- 3/4 cup cold, unsalted butter (1 1/2 sticks) cut into small pieces
- Filling:
- 6 cups thinly sliced, peeled tart apple (like Granny Smith)
- 2 cups seedless red grapes (about 2/3 pound)
- 1/3 cup orange juice
- 1 1/2 tablespoons all purpose flour
- 2 tablespoons granulated sugar
Instructions
- Preheat oven to 375F.
- To prepare topping, combine flour, oats, walnuts, granulated sugar and brown sugar. Add butter and use a pastry cutter or your fingers to combine until mixture resembles coarse crumbs.
- To prepare filling, combine all ingredients in a 2-quart baking pan; sprinkle with topping mixture. Bake 45 minutes, or until golden brown and fruit is tender. Cool on wire rack.
—Recipe by Jean Kressy
