Author Notes
Recently I attended a potluck corn roast in the country. There were countless pies. I had them all. This is my version of the best one -- a Niagara wine grape crumble. —DUZE @BakingBackwards
Ingredients
- crumble topping
-
2/3 cup
light spelt flour
-
1/2 cup
cane sugar, organic
-
1/8 cup
dark brown sugar, organic
-
1/2 cup
rolled oats, organic
-
1 dash
fine sea salt
-
a few turns of a pepper mill
-
1/3 cup
extra virgin olive oil, organic
-
1/3 cup
organic butter, cubed
-
1 1/2 teaspoons
organic cinnamon
-
1/2 teaspoon
organic vanilla extract
- grape filling
-
1
sack/clamshell organic seedless concord grapes
-
1/2 cup
organic cane sugar
-
1/2 teaspoon
cinammon
-
2 tablespoons
organic butter, broken into bits
-
1-2 drops
organic vanilla extract
-
1 dash
fine sea salt
Directions
-
Preheat oven to 370 F. Using a fork, evenly mix/mash all crumble topping ingredients in a medium sized mixing bowl. Set aside.
-
In a pie plate, combine rinsed, de-stemmed grapes with remaining ingredients of "filling". Top with crumble mix until entire pie plate is covered in crumble.
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Bake at 370 until crumble bubbles and top lightly browns. Serve hot or cold with a scoop of vanilla ice cream. Enjoy!
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