Mini Grape Crisps with Nutty Oat Topping

  • Yield: 4 servings


2cups red seedless California grapes
2cups green seedless California grapes
1large ripe pear, peeled and chopped
1/4cup brown sugar
2tablespoons wheat flour
1/2teaspoon cinnamon
2tablespoons steel-cut oats
1/4cup wheat flour
3tablespoons butter, softened
1/2teaspoon brown sugar
1/2teaspoon cinnamon
1/2cup coarsely chopped walnuts


  1. Preheat the oven to 350°F. Stir together the grapes, pear, sugar, flour, and cinnamon in a medium bowl. Spoon into four lightly buttered 2-cup baking dishes; set aside.
  2. To prepare the topping: Toast the oats in a small skillet over medium heat for 3 to 4 minutes, or until lightly browned, stirring frequently. Let them cool, then mix them in a medium bowl with the flour, butter, sugar, and cinnamon. Stir with a fork until the mixture is crumbly, then stir in the walnuts. Sprinkle over the fruit and bake for 35 to 40 minutes, or until the grapes are soft, tenting the cups with foil if the topping browns too quickly.

Recipe courtesy of the California Table Grape Commission.