This is a near perfect simple autumnal dish.
I grew up near the Finger Lakes region of NY, and there we had an exquisite seasonal treat:
Concord Grape Pie.
However, some of my family members have developed a gluten intolerance. So, with a few small tweaks, I’ve made a spin on that childhood delight: a great gluten-free recipe perfect for the thanksgiving table, or breakfast, or a weeknight dessert.
The topping is warm, crispy, and crunchy thanks to the walnuts and toasted oats. The filling, as always, is divine. I could eat it every day, and during autumn, frequently do. That combination of sweet gooey inside combined with crunchy topping just can’t be beat, and is well worth the funny blue teeth you and your happy guests will be sporting. :)
Concord Grape Crumble Recipe
Cook’s Notes: Although Concord Grapes are best, there are a few other varieties that can work, such as Muscadine. Any grape that has a tough outer skin, and insides that can be popped out, could feasibly work for this recipe. Let me know what you try, and if it works!
- 4 cups Concord grapes (a little over 2 quarts)
- 1 cup white sugar
- 1/4 cup rice flour
- 1 tablespoon lemon juice
- 1/2 lemon-worth zest
- 6 Tbs. oat flour
- 3 Tbs. brown sugar
- 4 Tbs. cold butter
- 1/2 tsp sea salt
- 1 cup rolled oats
- 1/2 cup crushed candied walnut pieces
Squeeze the pulp out of the skins into a saucepan, saving the skins in a bowl. Cook the pulp in a saucepan over medium heat for around 15 minutes, stirring frequently, until the guts break down and the seeds separate from the grape.
Press the cooked grapes through a sieve and add to the skins. Discard the seeds. Add sugar, rice flour and lemon juice to the grapes, stir vigorously to combine, and pour mixture into a pie pan or a casserole dish.
Mix the ingredients for the topping until it’s the consistency of breadcrumbs. Spread over the top of the pie filling and bake at 350F for 30-35 minutes.