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Categories:
grapes grapes red currant orange juice cornstarch lemon juice flour light brown sugar ground cinnamon salt very cold unsalted butter rolled oats hazelnuts
Viewed: 42 - Published at: 8 years agoIngredients
- 2 cups red seedless grapes
- 2 cups green seedless grapes
- 13 cup red currant jelly
- 13 cup orange juice
- 1 tablespoon cornstarch
- 1 -2 tablespoon fresh lemon juice
- 14 cup unbleached all-purpose flour
- 1 tablespoon light brown sugar, packed
- 12 teaspoon ground cinnamon
- 14 teaspoon salt
- 6 tablespoons very cold unsalted butter
- 12 cup rolled oats
- 12 cup coarsely chopped hazelnuts
Method
- Preheat oven to 375F.
- Reserve 3 tablespoons of the orange juice.
- Combine grapes, jelly, and remaining orange juice in a saucepan.
- Cook over medium heat, stirring occasionally, until grapes burst, 7-10 minutes.
- Whisk together reserved orange juice and cornstarch.
- Add mixture to grapes and cook stirring occasionally, until grape filling boils and thickens, about 1 minute.
- Add lemon juice to taste.
- Transfer filling to a shallow 4-cup baking dish or 8-inch round pan.
- If desired, individual ramekins may be used.
- TO PREPARE TOPPING: In a medium bowl, stir together flour and salt.
- On a cutting board, thinly slice butter and chop into tiny pieces; add butter to flour mixture and toss to combine.
- Stir in oats and hazelnuts and sprinkle mixture evenly over grape filling in the baking dish.
- Bake in the center of the oven for 20-25 minutes until crust is golden.
