Red and Green Grape Crisp

1. 1

   Toss grapes with sugar, lemon juice, and cinnamon in a wide 6- to 8-quart heavy pot.

2. 2

   Bring to a boil, covered, over moderate heat, stirring occasionally.

3. 3

   Continue to boil, covered, stirring occasionally, until grapes begin to burst, 20 to 30 minutes.

4. 4

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

5. 5

   Preheat oven to 425F.

6. 6

   Boil juices, uncovered, until syrupy and reduced to about 2 cups, 20 to 25 minutes.

7. 7

   Stir together Cognac and cornstarch until smooth and whisk into grape syrup.

8. 8

   Boil, whisking constantly, 1 minute.

9. 9

   Stir grapes into syrup, then spoon filling into a 3-quart shallow baking or gratin dish.

10. 10

    Pulse together flour, brown sugar, oats, butter, cinnamon, and salt in a food processor until mixture resembles coarse meal.

11. 11

    Transfer to a bowl and stir in pecans.

12. 12

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

* Per serving · 4 servings · Values may vary.

No additional tips available.