Muscadine Grape  & Gingersnap Crisp

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Servings: 8

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.

Ingredients

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

Directions

Preheat oven to 350 degrees.
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).
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.
Bake 30 to 40 minutes until hot and bubbly. Baking time will vary a bit depending on depth of baking dish.

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.