An unusual and delicious fruit crisp made
with juicy California seedless black grapes and blackberries
and a crunchy oat crumb topping.
Blackberry Grape
Crisp
- Crumb Topping:
- 1/2 cup rolled oats
- 1 1/4 cups all-purpose flour
- 3/4 cup brown sugar, packed
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 teaspoon vanilla extract
-
- Fruit Filling:
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 3 cups California seedless black grapes,
separated and rinsed
- 3 cups blackberries, fresh or frozen
-
- Sweetened whipped cream or ice
cream for accompaniment, if desired
- Pre-heat oven to 350°F (175°F).
- In electric mixer combine crumb topping
ingredients and mix until crumbly about 3 to 5 minutes. You should
see pea-sized pieces. Do not over-mix or mixture will become
a solid mass. Set aside.
- In small bowl combine sugar and cornstarch
until well mixed.
- In separate mixing bowl, combine grapes
and blackberries. Sprinkle sugar and cornstarch over fruit and
toss to coat. Place into 8-inch square baking dish. Sprinkle
crumb topping over fruit, coating evenly.
- Place pan in oven and bake for 40 to 45
minutes until top is golden brown and fruit is bubbling around
edges.
Makes 4 to 6 servings.
Cook's Note: This can also be baked in
individual ramekins for a more elegant presentation. Bake time
will be shortened to 25 to 30 minutes.
Recipe provided courtesy of California Table Grape Commission.
