Purple Grape Crisp

Do you try to use local, seasonal fruits and vegetables in your cooking?  We do. Here in Egypt it’s not hard because it seems like there are always fresh fruit and vegetable vendors trying to sell their products on every corner.

Last week, on our way home from work, we walked by one such vendor who had sold most of his goods except for a box of plump, juicy purple grapes.  Now, I was tempted by them, but Mary stepped up first.  We wanted about one kilo, but it was the end of the day and the guy had 4 he wanted to get rid of.  Yes, FOUR!  We had just seen how expensive the grapes were in the supermarket (and not bought any!), so when he offered to go almost half the price if we bought them all, Mary couldn’t say no.  I was wracking my brain trying to figure out how we were going to finish 4 kilos of grapes before they went bad….and then came the idea for this recipe.

First it was a pie. Then, since we are both trying to control our calories, it morphed into a crisp.  I took the pie mix from one recipe, the crisp mix from another and modified both so they would be low fat and vegan.  And there you have it – a delicious, nutritious new creation!  And these purple grapes have the added bonus of being full of antioxidants that can help circulation and prevent heart disease!

Serves 12
½ cup packed, fine, light brown sugar
¼ cup cornstarch
1 tablespoon lemon juice
5 cups grapes, halvedTopping:
1 cup quick-cooking oats
1 cup walnuts, toasted and chopped
½ cup whole wheat flour
¼ cup canola oil
¼ cup applesauce
¼ cup packed, fine, light brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon saltInstructions:
1.  Preheat the oven to gas mark 4 (350 degrees F or 180 degrees C)
2.  Wash and chop the grapes in half.  I only halved the larger ones.  I left the small ones in tact.
Make the filling:
3.  In a large mixing bowl, stir the brown sugar, cornstarch, and lemon juice.

4.  When well-mixed, add the grapes and toss them until they are completed covered. Let them sit aside for about 10 minutes.
Prepare the topping:
5.  Put the walnuts on a baking sheet and let them toast in the oven for about 10 minutes.

6.  Once the walnuts are cooled, chop them.
7.  Mix the oats, walnuts, flour, oil, applesauce, brown sugar, cinnamon, nutmeg and salt.  It should be crumbly.
Make the crisp:
8.  Put the filling in a 9×13 inch (23×33 cm) pan.
9.  Cover with the topping.  Spread it as evenly as you can.  I used the back of a spoon.

10.  Bake for 35 to 45 minutes.
11.  Serve hot, warm, or at room temperature.
Serving Suggestions:
*It goes well with non-dairy ice cream!!!
*Use pecans instead of walnuts.
*Use another kind of fruit…???Nutritional Information: (1 of 12 squares)
282 calories; 12 g fat; 0 mg cholesterol; 42 g carbohydrates; 3 g fiber; 5 g protein
What’s your favorite way to eat grapes?
Alf Hana!!!

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