Muscadine Grape 
& Gingersnap Crisp

3.5/5 rating (55 votes)
Muscadine Grape 
& Gingersnap Crisp

Is the thought of cooking with muscadine grapes with those seeds intimidating? It used to be for me, but once I jumped in and made this, the tasty rewards got me quickly past that! The earthy rich depth-of-flavor and aroma from these “natives of the south” is like no other. 


  • 6 cups muscadine grapes
  • 1¼ cups sugar*
  • ½ cup all-purpose flour
Crumb topping
  • 20 small gingersnap cookies
  • 1 cup all-purpose flour
  • ½ teaspoon apple pie spice
  • Pinch sea salt
  • 3 tablespoons brown sugar
  • 3 tablespoons white sugar
  • 1 stick cold butter, cut into small pieces


  1. Preheat oven to 350 degrees. 

  2. Over bowl (to capture juices), cut grapes in half with scissors and push seeds out with thumb. Drop grape halves (hull and pulp) into bowl with juice. Stir in sugar and flour. Mix well and pour into baking dish (best in 9" square baking dish or 12" cast iron skillet).

  3. With your hands, break cookies and put pieces into food processor. Mix in all other toppings but butter. Add butter and pulse in spurts until incorporated and mixture is roughly crumbled. Scatter crumbs over grape mixture.

  4. Bake 30 to 40 minutes until hot and bubbly. Baking time will vary a bit depending on depth of baking dish.

*Reduce sugar if the grapes are extra ripe.

Year-round goodness 

Did you know you can freeze grapes? Just pull them off the vine, wash/dry and fill gallon zippered bags. Throw into your freezer to enjoy anytime, up to a year. They are easier to cut and seed when slightly frozen also.

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at

Rate this recipe

3.5/5 rating (55 votes)

Share this recipe

{ampz:Custom share for module}

Leave a comment

You are commenting as guest.