Warm Grape Oat Crisp

An unlikely fruit makes a delicious filling for this moist baked dish with a sweet crunchy topping. As enjoyable to look at as it is to enjoy!

For filling 6 lb. seedless grapes (preferably a mix of red and green; 4 quarts)
3/4 cup granulated sugar
1/4 cup fresh lemon juice
1 teaspoon cinnamon
1 cup apple juice
3 tablespoons cornstarch

For topping
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
3/4 cup old-fashioned rolled oats
1 stick (1/2 cup) cold unsalted butter, cut into bits
1/4 teaspoon cinnamon
1/4 teaspoon salt

Make filling:

Transfer grapes with a slotted spoon to a colander set over a bowl and drain 15 minutes, then return juices in bowl to pot.

Preheat oven to 425ºF. Boil juices, uncovered, until syrupy and reduced to about 2 cups, 20 to 25 minutes.

Stir together apple juice and cornstarch until smooth and whisk into grape syrup. Boil, whisking constantly, 1 minute. Stir grapes into syrup, then spoon filling into a 3-quart shallow baking or gratin dish.

Make topping while juices are reducing: Pulse together flour, brown sugar, oats, butter, cinnamon, and salt in a food processor until mixture resembles coarse meal.

Bake: Sprinkle topping evenly over filling and bake in middle of oven until topping is golden brown and filling is bubbling, about 20 minutes.

Makes 10 to 12 servings.