An unlikely fruit makes a delicious filling for this moist baked dish with a sweet crunchy topping. As enjoyable to look at as it is to enjoy!

• 6 lbs. seedless grapes, preferably a mix of green and red; 4 quarts
• 3/4 cup granulated sugar
• 1/4 cup fresh lemon juice
• 1-1/4 tsp. cinnamon, divided
• 1 cup apple juice
• 3 Tbs. cornstarch
• 3/4 cup all purpose flour
• 3/4 cup brown sugar
• 3/4 cup old fashioned rolled oats
• 1/2 cup butter
• 1/4 tsp. salt

Created by: Chef Forrest D.Waldo, II C.E.C.

Transfer grapes with a slotted spoon to a colander set over a bowl and drain 15 minutes, then return juices in bowl to pot.

Preheat oven to 425°F. Boil juices, uncovered, until syrupy and reduced to about 2 cups, 20 to 25 minutes.

Stir together apple juice and cornstarch until smooth and whisk into grape syrup. Boil, whisking constantly, 1 minute. Stir grapes and 1 tsp. cinnamon into syrup, then spoon filling into a 3-quart shallow baking or gratin dish.

Make topping while juices are reducing: Pulse together flour, brown sugar, oats, butter, remaining teaspoon cinnamon, and salt in a food processor until mixture resembles coarse meal.

Sprinkle topping evenly over filling and bake in middle of oven until topping is golden brown and filling is bubbling, about 20 minutes.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 376, fat 8.9g, 20% calories from fat, cholesterol 21mg, protein 3.2g, carbohydrates 78.7g, fiber 3.2g, sugar 64.9g, sodium 25mg, diet points 8.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 2.7, Bread: 0.7, Lean meat: 0.0, Fat: 1.5, Sugar: 1.4, Very lean meat protein: 0.0

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