Pear and Muscato Grape Crisp

by Mary Papoulias-Platis

Post image for Pear and Muscato Grape Crisp

Sunday was the first day of fall and a dessert crisp was the first thing that came to my mind. I love all pear desserts whether they are poached with wine or in a yummy pie. Being known as the “crisp” queen, among my kid’s friends I began making them many years ago for every season. They’re fast and delicious and they serve a large crowd. Recently, Melissa’s Produce sent me a box of Muscato grapes. I poached them in olive oil for the fig fest and they had the flavor of a rich glass of wine. I wanted to use them up so I added them to my pear crisp and oh my! What a treat. A tip: you can’t go wrong when you blend seasonal fall fruits together. I hope you enjoy my first fall crisp of the season.

Pear and Muscato Grape Crisp
 
Pears means fall and so are dessert crisps. I combined two fall ingredients and they make perfect companions. Use any beautiful dark grape for the beautiful contrast and a deeper flavor to your crisp.
Author:
Recipe type: Fall
Cuisine: American
Serves: 8
Ingredients
Topping
  • 1 cup old fashion oats
  • ½ cup all-purpose flour
  • ½ cup packed brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 stick unsalted butter, chilled and cut into small cubes.
Filling
  • 6 large ripe pears, peeled,cored, and cut into 1 -inch pieces. (6 cups)
  • 1 tablespoon cornstarch
  • ¼ teaspoon nutmeg
  • 2 bunches of Muscato grapes (4 cups)
Instructions
  1. Preheat the oven to 350 degrees.
  2. Butter a 12 x 8 baking pan.
Topping
  1. Mix the oats, flour, brown sugar, cinnamon and salt in a food processor.
  2. Pulse for 30 seconds to blend. Add the butter, and pulse until blended.
Crisp
  1. Place the pears, grapes, sugar, cornstarch and nutmeg in a large bowl and gently stir to combine.
  2. Spread in the buttered dish.
  3. Add the topping.
  4. Bake in the center of the oven until golden brown, about 35 minutes.
  5. Let rest for 10 minutes.
  6. Serve warm.

Muscato grapes are from California, and in season from July-September. They have a very complex flavor which is why I must use up every single grape that I was shipped. To learn more about them please visit Melissa’s page on Muscato Grapes.

pearcrisp

 

Disclosure: I was not paid to write this post. My recipe and ideas are my own and developed for my blog.

© 2013 – 2019, Mary Papoulias-Platis. All rights reserved.

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{ 4 comments… read them below or add one }

1 Lizthechef

So happy you posted this fab recipe – I have to get my hands on some of those grapes…

2 Mary Papoulias-Platis

Liz, I’ll keep my eyes out for the grapes and let you know where you can find the. For sure Bristol Farms has them.

3 Brian Agner

Do you perform cooking classes in homes?

4 Mary Papoulias-Platis

Hi Brian,
I just emailed you a quick letter.
Mary

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