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.
The calendar tells me Thanksgiving is fast approaching, but that doesn’t mean that I believe it. Luckily for me, my mom is hosting the big meal. This is definitely a big plus for my parents’ big move from Texas to California. Thanksgiving dinner and babysitting, of course! I am not totally off the hook. She’s putting me down for dessert.
And I’m all about easy desserts. I do not like fiddling with the piping tube when I make a cake. Pie crusts frustrate me – unless it’s my olive oil pie crust! But even still, pies are time consuming to make and assemble. So all hail the Crisp!
Crisps are perfect for the holiday months because they are super easy to assemble and they are hard to destroy, even for the absent-minded baker. And that would be me. You can use most any seasonal fruit (another reason why I love crisps) and for fall, that means apples!
But this is not any ordinary apple crisp. I also mixed in some black grapes with my apples, since I’ve been baking with grapes this month. Bet you didn’t know that grapes are a fall fruit!
The result? I’m so glad I added grapes! The apple grape crisp became a dramatic, deep purple crisp. Almond slices and oatmeal are the core to the crispy top. A real stunning dessert to wow your guests.
This is my new favorite dessert for the fall. Glamorous enough for your Thanksgiving table, or whenever you have a hankering for a crisp.
What is your go-to dessert during these stressful entertaining months?
- 1 1/2 lb apples, like Granny Smith or Pink Lady
- 1/4 cup plus 3 TBS granulated sugar
- 1/2 cup plus 2 TBS all-purpose flour
- 1 TBS lemon juice
- 1 tsp lemon zest
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cardamom
- 1/2 lb black grapes
- 1/2 cup old-fashion oatmeal
- 1/4 cup almond slices
- 1/4 cup light brown sugar
- 1/4 tsp salt
- 6 TBS unsalted butter, chopped
- 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.
Serving Suggestions: Serve alone, with vanilla ice cream or whipped cream. Also substitute almond slices with walnuts, pistachios or pecans.
Cooking Tips: Green and red grapes can also be used, but will not give you the deep purple hue like black grapes do.
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Serving Size:1 bowl
Amount Per Serving:Calories: 326 Total Fat: 14.5g Saturated Fat: 7.6g Cholesterol: 31mg Sodium: 182mg Carbohydrates: 48.1g Fiber: 2.7g Sugar: 32.1g Protein: 3.6g