Then, because of the all the fruit that I had on hand the baking continued. The two bags that I had of apples became homemade applesauce and a caramel apple crisp (both recipes which I will share with you at another time).
The other fruit that I had were grapes, not any grapes, but concord grapes! They have been one of my favorite foods for as long as I can remember. I have always loved going to the farmer’s market in the fall to find them. When I got a bag of fresh Michigan Concord Grapes from Becca, I was thrilled and went in search for a recipe. I found this one on this blog, and with a little interpretation I made it work. Again, it was a HUGE hit in my house and although it was very labor intensive, it was worth it!
Ingredients
5 cups CONCORD GRAPES
1 cup SUGAR
4 Tablespoons FLOUR
1 1/4 cups OATS
1 cup FLOUR
1 cup BROWN SUGAR
CINNAMON
Directions
Start by washing all of the grapes. Pinch each grape out of its skin and keep them in separate bowls. Setting the skins aside, place the pulp into a saucepan and bring to a rolling boil. Stir to keep them from burning. This will help the pulp separate from the seeds, I have found that if you smash them as they are heating it also helps get the seeds out. Once they have reached a boil, remove from the heat and push through a strainer to remove all seeds. Then combine the pulp, skins, 1 cup of sugar, and 4 tablespoons of flour. Pour the mixture in a greased 9 x 13 inch pan. Then make a crisp topping by combining the remaining ingredients until crumbly. Spread over the filling and bake at 375 degrees for 30 minutes or until topping is a nice golden brown. We found that it was really good topped with a scoop of vanilla ice cream!
I noticed you did not say how much butter to put in.
The amount of butter is 1 stick – 1/2 cup.