I don’t remember where I got the idea for this recipe but I’m glad I thought of it!
I haven’t seen very many dessert recipes using grapes for the main ingredient. I use seedless red or black grapes and cut them in half- you still need to watch for seeds though.
This is a very simple recipe to put together- you just heat the grape halves in a stock pot with 1/2 cup of Ruby Port and 1/4 cup of agave nectar. A mixture of cornstarch and water is added to the grape mixture to thicken it slightly, then you place the grapes in your baking pan and top with the oat and chopped pecan topping. Then you bake the crisp for 25-30 minutes and that’s it!
I shared the link to this recipe with Slightly Indulgent Tuesdays at the blog Simply Sugar And Gluten Free, Recipe Swap Thursday at Prairie Story, Friday Foodie Fix at The Whole Gang, Hearth And Soul Hop at A Moderate Life, Monday Mania at The Healthy Home Economist, Meatless Monday at My Sweet And Savory, Works For Me Wednesday at We Are That Family, Foodie Friday at Designs By Gollum, Fight Back Friday at The Food Renegade, Sweet Tooth Friday at Alli ‘n Son, Allergy Friendly Friday at Cybele Pascal Allergy Friendly Cuisine, Tasty Tuesdays at 33 Shades Of Green
Grape And Port Wine Crisp- A Gluten Free Dessert
Preheat oven to 350 degrees
Place in stock pot or large saucepan and heat, stirring all together:
10 cups red or black seedless grapes, halved with all stray seeds removed
(4 pounds of grapes)
1/4 cup agave nectar
1/2 cup of Ruby Port
1 teaspoon cinnamon
Mix in small bowl until smooth then add to grapes:
3 Tblsp cornstarch
1/4 cup cold water
Heat and stir until slightly thickened.
Pour grape mixture into a 9″x13″ baking dish.
Mix topping ingredients in a bowl:
3/4 cup GF flour mix*
3/4 cup brown sugar
3/4 cup gluten free rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup coarsely chopped pecans
Stir together then add:
1/4 cup grapeseed oil
4 Tblsp butter, cut into bits
Mix butter and oil thoroughly into topping mixture then spread evenly over grapes.
Bake until topping is golden brown and filling is bubbling, 25-30 minutes at 350 degrees.
This crisp is great warm or cold. If I have some left over I eat it for breakfast the next morning!
Serves 8-10 people
Gluten Free Flour Mixture*
The GF flour mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour (available in the amazon.com store on my blog)
2/3 cup AF Potato Starch Flour (available in my store)
1/3 cup AF Tapioca Flour (available in my store)
I make up several batches of this mixture at a time and keep it in a canister. I keep all of my other GF flours in the freezer.
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