Warm, yummy Grape Crisp

RECIPE FINDER

August 06, 2008|By Julie Rothman | Julie Rothman,Special to the Sun

Dot Coffey of Dothan, Ala., was looking for a recipe for a grape cobbler. Christy Munroe of Bend, Ore., sent in a recipe for what she calls Grape Crisp that sounded very good. She says, "This is a yummy summertime treat." She likes to serve it warm with a scoop of vanilla ice cream. She also recommends using a mixture of red and green seedless grapes.

While I know there is a difference between a cobbler and a crisp, in this case I hardly think it matters. Munroe's recipe was a snap to prepare and offers a nice change to the more traditional fruit desserts of summer. Also, because seedless grapes are now readily available year-round, you could make this dessert any time.

GRAPE CRISP

Serves 6

4 cups seedless grapes

1/4 cup coarsely chopped walnuts

1 tablespoon grated orange zest

1 tablespoon grated ginger

1/2 cup quick oats (uncooked)

1/2 cup all-purpose flour

1/2 cup firmly packed brown sugar

1 cup melted butter

Preheat the oven to 375 degrees. Butter an 8-inch cake pan or glass baking dish.

Combine grapes, walnuts, zest and ginger. Place in buttered pan. In a bowl, combine oats, flour and brown sugar; mix well. Drizzle melted butter over this mixture. Mix well with a fork. Sprinkle over grape mixture.

Bake for 35 to 45 minutes or until topping is crisp and brown.

Per serving: 511 calories, 4 grams protein, 35 grams fat, 19 grams saturated fat, 51 grams carbohydrate, 3 grams fiber, 82 milligrams cholesterol, 318 milligrams sodium

RECIPE REQUEST

* Suzy Pennington of Timonium is looking for a recipe for something called Bee Sting Cake. She and her husband had it at a restaurant outside of Cumberland. It was made with honey and had a puddinglike custard in the middle.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutritional analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

In the Aug. 6 Recipe Finder, reader Christy Munroe of Bend, Ore., answered a request from Dot Coffey of Dothan, Ala., for a grape cobbler. Munroe sent in a recipe for Grape Crisp, but the version we printed included an incorrect amount of melted butter. Here is the corrected version of the recipe.

The Baltimore Sun regrets the error.

grape crisp

(serves 6)

4 cups seedless grapes

1/4 cup coarsely chopped walnuts

1 tablespoon grated orange zest

1 tablespoon grated ginger

1/2 cup quick oats (uncooked)

1/2 cup all-purpose flour

1/2 cup firmly packed brown sugar

1/4 cup melted butter

Preheat the oven to 375 degrees. Butter an 8-inch cake pan or glass baking dish.

Combine grapes, walnuts, zest and ginger. Place in buttered pan. In a bowl, combine oats, flour and brown sugar; mix well. Drizzle melted butter over this mixture. Mix well with a fork. Sprinkle over grape mixture.

Bake for 35 to 45 minutes or until topping is crisp and brown.

Per serving: 303 calories, 4 grams protein, 11 grams fat, 5 grams saturated fat, 50 grams carbohydrate, 2 grams fiber, 20 milligrams cholesterol, 9 milligrams sodium

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