October 3, 2009

Concord Grape Streusel

What do we do with extra concord grapes that are going to go bad if we don’t eat them soon?


Bake them, of course…

Concord Grape Streusel
printable recipe

for the filling:
2 cups concord grapes, washed and de-stemmed
2 Tbsp flour
1 teaspoon lemon juice
pinch of salt

for the streusel:
1/2 cup oats
1/2 cup brown sugar
1/4 cup flour
1/4 cup butter

Preheat the oven to 350°F.

Remove the skins from the grapes by pinching the end opposite the stem.  Set skins aside.


In a small saucepan, bring grape pulp to a boil.  Cook for about 3 minutes, until the pulp is soft.  While it is still hot, press pulp through a fine mesh sieve with a spatula (or run through a food mill) to remove the seeds.
In a medium bowl, combine pulp with grape skins,  sugar, flour, lemon juice, and salt.  Set aside.

For the streusel, combine the first three ingredients.  Then cut in the butter with a pastry cutter until it is evenly distributed.
Press a little more than half the streusel into the bottom of a small baking dish. (Mine was a 9in x 6in oval.)

Pour filling over the crust and sprinkle remaining streusel  evenly over the top.
Bake for about 15 to 20 minutes, or until filling is bubbly and topping is melted.

We had it warm immediately and then at room temperature the next morning with coffee.  It was great both ways.  We didn’t have any at the time, but I’m sure vanilla ice cream or whipped cream would go beautifully.


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