Grape Crisp

This flavorful recipe requires a little effort, but the finished product is definitely worth it. It's a wonderful way to use plump, ripe Concord grapes, but please don't call Stone Hill for grapes. We save all of our Concord grapes for wine. 

Ingredients:
4 cups Concord grapes
1 cup sugar (or more, if grapes are tart)
1/8 teaspoon salt
½ tablespoon tapioca

Slip pulp from skins of grapes. Cook pulp over medium heat and boil about 5 minutes, stirring frequently. Press through a coarse sieve to remove seeds. Add strained pulp to skins. (Optional: Skins may be put through a blender.) Combine sugar, salt, tapioca and add to pulp. Bring to a boil and stir constantly until desired thickness, about 15 minutes. Pour into greased 7”x11” baking pan. Prepare topping.

Topping:
1-1/2 cups packed brown sugar
1 cup all-purpose flour
1 cup old-fashioned rolled oats
1-1/2 teaspoon ground cinnamon
1-1/2 teaspoon ground nutmeg
2/3 cup butter, softened

Heat oven to 350°F. Sprinkle topping over grape filling. Bake until crisp is done and bubbly, and the topping is a golden brown, about 20-30 minutes. Can be served with ice cream or cream.

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