Cooking
fromBoston Herald
2 weeks agoCrisp winter days call for this dessert
A butter, sugar and flour topping yields a light, crunchy apple crisp baked with spiced Cortland or Granny Smith apples until golden and juicy.
For the pie/filling: - Your favorite pie crust recipe (or store-bought pie crust) - 4 cups Concord, Thomcord, Kyoho, or other seeded grape variety (you can use seedless grapes if necessary, with one small adjustment to the recipe outlined below) - 1 cup sugar - ⅓ cup all-purpose flour - ¼ teaspoon salt - 1 tablespoon lemon juice - 2 tablespoons melted butter