Muscadine Grape & Gingersnap Crisp

Recipe courtesy of Wendy Perry
as seen on episode “Table Grapes“, Season 6

Don’t be intimidated by using muscadine grapes for crisps, cobblers and pies. It’s a simple process that takes just a few minutes of time to cut into and remove seeds with your fingers… but so worth the time and effort! Every North Carolinian needs to be sure and make muscadine desserts… the flavor will have you asking “why haven’t I done THIS before?”

Ingredients:

• About 6 cups grapes
• About 1 ¼ cups sugar*
• About ½ cup all-purpose flour

For crumb topping:

• 30 small gingersnap cookies
• 1 cup all-purpose flour
• 1/2 teaspoon apple pie spice
• Pinch sea salt
• 3 tablespoons brown sugar
• 3 tablespoons white sugar
• 1 stick cold butter, cut into small pieces
• Preheat oven to 350.

To prepare grapes: Over bowl (to capture juices), cut grapes in half (scissors work best) and push seeds out with thumb. Toss grape halves (hull and pulp) and juice into bowl. Stir in sugar and flour. Mix well and put mixture into prepared baking dish.

Put all topping ingredients except butter into food processor. Pulse until cookies are roughly chopped. Add butter and continue pulsing until incorporated and mixture is crumbly.
Scatter crumbs over grape mixture. Bake about 30-40 minutes until hot and bubbly. Baking time will vary a bit depending on depth of baking dish.

*If grapes are super ripe and sweet, you might use a bit less sugar.
This recipe will do best in 9×9” or 11×7” baking dish.

Tags: Crisp, Gingersnap, Grape, Muscadine

Category: Recipes