Flight of the Concords

This past weekend we cooked up a couple sweets for a local wine tasting. Well, the tasting was local. Most of the wines were from far away and there were hundreds of wines.

Shelley whipped up her famous chocolate truffle tart to be paired with red wines, and I baked an apple-grape crumble, with the thought that grapes would be a welcome addition to a wine tasting. Shelley handed out close to 300 bites of chocolate truffle tart. It was a huge hit. And, a funny thing happened with the apple-grape tart. Several (tipsy) guests said it was their favorite grape flavor. Imagine that. Of hundreds of grape tastes to choose from, concord was the favorite. IK

Here's the recipe:

Apple-Concord Grape Crumble
Serves 6 to 8

For the filling:
2 cups crushed concord grapes, seeds discarded
1/2 cup sugar
1/4 teaspoon kosher salt
21/2 pounds baking apples, peeled and cut into chunks
2 tablespoons all-purpose flour
For the crumble:
1 stick unsalted butter, at room temperature
1/2 cup sugar
1/2 cup flour
1/2 cup old-fashioned oats
1 teaspoon vanilla
1/2 teaspoon kosher salt

Preheat the oven to 350°F.

Bring the grapes, sugar, and salt to a boil in a small saucepan and boil until reduced by half, about 10 minutes. Let the grapes cool to warm. Place the apples in a 21/2 to 3-quart baking dish and toss with the grapes and the flour.

Work the butter together with the sugar, flour, oats, vanilla, and salt with your hands to a mixer until it forms a dough. Crumble the dough over the apple mixture, leaving large clumps. Bake the crumble until the filling is bubbling and the crumble is golden brown, 35 to 40 minutes. Cool to warm then serve.

Ian Knauer2 Comments