DIRECTIONS

Preheat the oven to 350 F. Stir together the grapes, pear, sugar, flour, and cinnamon in a medium bowl. Spoon into four lightly buttered 2-cup baking dishes; set aside.

To prepare the topping: Toast the oats in a small skillet over medium heat for 3 to 4 minutes, or until lightly browned, stirring frequently. Let them cool, then mix them in a medium bowl with the flour, butter, sugar, and cinnamon. Stir with a fork until the mixture is crumbly, then stir in the walnuts. Sprinkle over the fruit and bake for 35 to 40 minutes, or until the grapes are soft, tenting the cups with foil if the topping browns too quickly.

Ingredients

2 cups red seedless California grapes
2 cups green seedless California grapes
1 large ripe pear, peeled and chopped
1/4 cup brown sugar
2 tablespoons wheat flour
1/2 teaspoon cinnamon

Topping:

2 tablespoons steel-cut oats
1/4 cup wheat flour
3 tablespoons butter, softened
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 cup coarsely chopped walnuts

DIRECTIONS

Preheat the oven to 350 F. Stir together the grapes, pear, sugar, flour, and cinnamon in a medium bowl. Spoon into four lightly buttered 2-cup baking dishes; set aside.

To prepare the topping: Toast the oats in a small skillet over medium heat for 3 to 4 minutes, or until lightly browned, stirring frequently. Let them cool, then mix them in a medium bowl with the flour, butter, sugar, and cinnamon. Stir with a fork until the mixture is crumbly, then stir in the walnuts. Sprinkle over the fruit and bake for 35 to 40 minutes, or until the grapes are soft, tenting the cups with foil if the topping browns too quickly.

Notes

Recipe created by Heather K. Jones, RD, for the California Table Grape Commission

This is a Vegetarian recipe

Servings

makes 4 servings

Nutritional Information

Nutritional analysis per serving: Calories 344; Protein 5 g; Carbohydrate 47 g; Fat 17 g; 43% Calories from Fat; Cholesterol 23 mg; Sodium 95 mg; Potassium 380 mg; Fiber 5 g.