Recipe: Grape and Blackberry Crisp

GRAPE AND BLACKBERRY CRISP

FOR THE TOPPING:
1 /2 cup rolled oats, old-fashioned or quick oats
1 1 /4 cups flour
3 /4 cup brown sugar, packed
1 /4 teaspoon salt
1 /2 cup butter
1 teaspoon vanilla extract
FOR THE FILLING:
1 /4 cup white sugar
1 tablespoon cornstarch
3 cups seedless black grapes, rinsed
3 cups blackberries, fresh or frozen

Yield: 6 servings (one 8-inch square pan)

Heat oven to 350 degrees F.

Combine topping ingredients in an electric mixer or food processor and mix until crumbly. (Pulse on-off in processor so as not to overmix.) Set aside.

In a small bowl, combine the sugar and cornstarch until well-mixed. Set aside.

In a separate mixing bowl, combine grapes and blackberries. Sprinkle sugar and cornstarch over fruit and toss to coat. Place into a greased 8-inch square baking dish.* Sprinkle crumb topping over fruit, coating evenly.

Bake at 350 degrees F for 40 to 45 minutes until top is golden brown and fruit is bubbling around the edges.

Serve warm with whipped cream or ice cream.

*This can also be baked in individual ramekins for a more elegant presentation. Baking time will be shortened to 25 to 30 minutes.

Source: California Table Grape Commission