GRAPE APPLE CRISP
For a real gorgeous dessert for your next fall dinner party or for your Thanksgiving feast, you should serve up this very easy and lovely apple grape apple crisp.
Provided by Laura Bashar | Family Spice
Categories Pies, Tarts and Other Desserts
Time 1h15m
Number Of Ingredients 13
Steps:
- Preheat oven to 350ºF.
- Peel and core apples, then cut into thin slices and place in a large bowl.
- Stir in 3 TBS granulated sugar, 2 TBS flour, lemon juice, lemon zest, cinnamon and cardamom with the apples.
- Clean grapes and remove from stems. Cut the larger grapes in half and add all the grapes in with the apples.
- Transfer fruit mixture into a 9-inch baking dish.
- In a small bowl, mix together 1/2 cup flour, oatmeal, almond slices, 1/4 cup sugar, brown sugar and salt.
- Using your fingers, squeeze butter into the flour mixture until it resembles pebbles.
- Sprinkle the topping evenly over the fruit and bake until browned and bubbly, about 1 hour.
- Serve warm or cool to room temperature.
Nutrition Facts : Calories 326 calories, Carbohydrate 48.1 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 14.5 grams fat, Fiber 2.7 grams fiber, Protein 3.6 grams protein, SaturatedFat 7.6 grams saturated fat, ServingSize 1 bowl, Sodium 182 grams sodium, Sugar 32.1 grams sugar
RED AND GREEN GRAPE CRISP
Categories Food Processor Dairy Fruit Nut Dessert Bake Thanksgiving Pecan Oat Cognac/Armagnac Fall Party Grape Gourmet
Yield Makes 10 to 12 servings
Number Of Ingredients 16
Steps:
- Make filling:
- Toss grapes with sugar, lemon juice, and cinnamon in a wide 6- to 8-quart heavy pot. Bring to a boil, covered, over moderate heat, stirring occasionally. Continue to boil, covered, stirring occasionally, until grapes begin to burst, 20 to 30 minutes.
- 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 425°F. Boil juices, uncovered, until syrupy and reduced to about 2 cups, 20 to 25 minutes.
- Stir together Cognac 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. Transfer to a bowl and stir in pecans.
- Bake crisp:
- Sprinkle topping evenly over filling and bake in middle of oven until topping is golden brown and filling is bubbling, about 20 minutes.
RED AND GREEN GRAPE GRATIN
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- In a bowl whisk together the yolks until they are combined, add the granulated sugar, a little at a time, beating, and beat the mixture until it is light and lemon colored. Add the cornstarch and the flour, a little at a time, beating, and beat the mixture until it is combined well. Add the milk, scalded, in a stream, beating, and beat the mixture until it is combined well. In a heavy saucepan bring the mixture to a boil, stirring, add the zest, and simmer the mixture, stirring, for 3 minutes. (The mixture will be thick and custardlike.) Remove the pan from the heat and beat in the vanilla. Strain the pastry cream through a fine sieve into a bowl and chill it, its surface covered with a buttered round of wax paper, for 1 hour. Arrange the grapes in the bottom of a 6-cup flameproof gratin dish, spoon the pastry cream over them, spreading it evenly, and sprinkle the almonds over the cream. Sprinkle the brown sugar over the almonds and broil the gratin under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until it is bubbly and golden on top.
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- Preheat the oven to 375°F/190°C. Coat a 9-inch (23 cm) pie plate with nonstick spray; set aside.
- For the Crisp Topping: Melt the butter in a medium-size microwave-safe mixing bowl in the microwave on low. (Or melt the butter in a small saucepan on your stove top, if you like, then transfer to a medium-size mixing bowl.) Whisk in the brown sugar, then whisk in the flour, oats, cinnamon, and salt until well combined. Use your hands to help form clumps then scatter them evenly over the fruit waiting in the pie plate.
- Bake for about 40 to 45 minutes or until filling is bubbly and topping is golden brown. Let sit for 5 minutes before serving. The Low FODMAP Grape & Apple Crisp may be served warm, at room temperature, or re-warmed after cooling and is beaten the day it is made. You can store it at room temperature lightly covered with foil overnight but the topping will lose a bit of its crispness.
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- Autumn Royal Grapes. These large seedless grapes are in season throughout the fall.
- Black Corinth (Champagne Grapes) These are not actually used in making champagne, but their small, round size and clever marketing have made these sweet, crunchy grapes popular for table use.
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- Bronx Grapes. Bronx grapes are a hybrid, prized for their silken texture and flavor. They are much like the aromatic Muscat grapes, which also have a green-red hybrid coloring.
- Cardinal Grapes. Cardinal grapes are remarkably "red" and really quite sweet. They are a cross between Red Flame (or Flame Tokay) and Ribier grapes. Cardinal grapes are large, have thick, crunchy, skins and are known for their noticeably (large) seeds.
- Concord Grapes. Concord grapes are often used for juice and jelly, but they make great table grapes, too. They are deep purple—almost black—and will stain anything they can, so consider yourself warned!
- Muscat Grapes. Muscat grapes range from a pale green (almost white) color to a deep, purple (almost black) color. They are often thought of as a wine grape, but they make tasty table grapes too.
- Red Flame Grapes (Flame Tokay Grapes) Red Flame Grapes are seedless, crunchy, and have a nice sweet-tart balance. Continue to 9 of 11 below.
- Ribier Grapes. Ribier grapes are large, blue-black grapes with slightly bitter skins. They are sweet and tender and make tempting table grapes.
- Riesling Grapes. These are the bright, tart grapes used to make bright and shining Reisling wine.
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- Anthony’s Organic Red Seedless. This is a grape with character. Biting into it feels like putting a face to a name. It has good, dense pulp and a slight tang to it.
- Sark’s Little Thom’s. The minute you pick up these little guys—and they are little—you get a little anxious. The body feels soft, like a water balloon that was never filled to max capacity.
- Anthony’s Organic Green Seedless Grapes. These organic green seedless grapes are big, fat, and dense. The skin has a nice pop when you sink your teeth into it.
- 4Earth Farms Organic Red Grapes. Smaller than your average red grape, and a little more muted than the others, too. You get some tannin from the skins.
- Sun Disk Red Seedless Grapes. These have that A-List Hollywood pop, but they're immediately tannic. They seem to have been bred for their size and texture, but not flavor.
- Castle Rock Vineyards Black Grapes. This is a polarizing grape. It's so different from the rest that it should almost be called something else. The color is Instagram-worthy, and the texture is great, but there’s some sort of funk in there that leaves a question mark in your mouth.
- Sun Disk Green Seedless Grapes. These are MONDO LARGE, and so round and plump that I was almost concerned. Are they too big? What did scientists put in these to make them so large?
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