Concord Grape Crumble Tart

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). Place a sheet tray on a lower rack in the oven.

2. 2

   Pinch the end of each grape opposite the stem to pop out the pulp and separate it from the skins. Set the skins aside. Put the pulp in a medium saucepan, bring it to a boil, and cook, stirring, for 1 minute. Press the pulp through a strainer or food mill to remove the seeds.

3. 3

   In a large bowl, combine the pulp, skins, sugar, flour, lemon juice, and salt. Mix well and pour into the pie shell.

4. 4

   In a medium bowl, mix the oats, brown sugar, and flour; cut in the butter with 2 knives or a pastry cutter until crumbly. Sprinkle over the grape filling. Cover the edges of the pie crust with aluminum foil.

5. 5

   Bake on the sheet tray in the preheated oven for 15 minutes. Remove the foil and continue baking until golden brown and bubbly, about 20 minutes more. Cool on a wire rack.

• Calories 420.96 kcal High
• Protein 3.17 g Low Source
• Carbs 79.33 g Moderate
• Total Fat 13.47 g Moderate
• Saturated Fat 6.51 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 20.44 mg Moderate
• Sodium 125.7 mg Moderate
• Fiber 1.57 g Low Source
• Sugar 58.28 g High
• Added Sugar 0.0 g Low Source
• Calcium 20.78 mg Low Source
• Iron 1.57 mg Low Source
• Potassium 33.62 mg Low Source
• Vitamin A 27.67 mcg_rae Low Source
• Vitamin C 13.93 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten