Hands-on time: about 15 minutes
Total preparation time: About 30 minutes
2 cups seedless red grapes
2 cups seedless green grapes
1/3 cup redcurrant jelly
1/3 cup orange juice
1 tablespoon cornstarch
1 to 2 tablespoons fresh lemon juice
¼ cup unbleached all-purpose flour
1 tablespoon packed light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
6 tablespoons very cold unsalted butter
½ cup rolled oats
½ cup coarsely chopped hazelnuts
Preheat the oven to 190°C. Reserve three tablespoons orange juice. Combine the grapes, jelly, and remaining orange juice in a saucepan. Cook over medium heat, stirring occasionally, until the grapes burst (seven to 10 minutes). Whisk together the reserved orange juice and the cornstarch.
Add the mixture to the grapes and cook, stirring constantly, until the grape filling boils and thickens, about one minute. Add lemon juice to taste. Transfer the filling to a shallow one-litre baking dish or eight-inch round pan.
While the filling is cooking, prepare the topping. In a medium bowl, stir together the flour, brown sugar, cinnamon, and salt.
On a cutting board, thinly slice the butter and chop into tiny pieces; add the butter to the flour mixture and toss to combine. Stir in the oats and hazelnuts and sprinkle the mixture evenly over the grape filling in the baking dish.
Bake in the centre of the oven for 20 to 25 minutes, until the crust is golden. – Recipes courtesy of California Table Grape Commission