Grape and Cranberry Crisp

3 cups seedless red or green

grapes or a mix

¼ cup seedless raspberry jam or

currant jelly or apricot jam

3 tablespoons orange juice, divided

1 tablespoon cornstarch

1 tablespoon fresh lemon juice

1⁄3 cup dried cranberries

¼ cup all-purpose flour

1 tablespoon packed light brown sugar

1⁄8 teaspoon table salt

6 tablespoons cold unsalted butter, cut into pieces

½ cup rolled oats

½ cup chopped pistachios, almonds or walnuts Vanilla ice cream

Instructions:

Preheat oven to 375 degrees.

In a medium saucepan, combine the grapes, jam and 2 tablespoons of the orange juice. Cover and bring the mixture to a boil. Stir, reduce it to a simmer and cook, partially covered, until the grapes are very tender and start to burst, about 10 minutes. In a bowl, whisk together the cornstarch, lemon juice and remaining tablespoon orange juice. Add the mixture to the grapes, in a stream, whisking, and bring to a boil. Boil for 20 seconds, stir in the cranberries and pour the mixture into an 8- to 9-inch deep-dish pie plate.

In another medium bowl, stir together the flour, sugar and salt. Add the butter and blend it in using your hands, until the butter is broken into small pieces the size of peas. Stir in the oats and pistachios and sprinkle the mixture evenly over the grape filling. Bake in the center until the crust is golden, about 20 minutes. Let cool for 5 minutes and then serve with the ice cream. Nutritional information per serving: 252 calories; 124 calories from fat; 14 g fat (6 g saturated; 0 g trans fats); 23 mg cholesterol; 41 mg sodium; 31 g carbohydrates; 2 g fiber; 21 g sugar; 3 g protein.

Makes 6 to 8 servings Start to finish: 40 minutes