Recipe information
Total Time
2 hr
Yield
Makes 10 to 12 servings
Ingredients
For filling:
For topping:
Preparation
Make filling:
Step 1
Toss grapes with sugar, lemon juice, and cinnamon in a wide 6- to 8-quart heavy pot. Bring to a boil, covered, over moderate heat, stirring occasionally. Continue to boil, covered, stirring occasionally, until grapes begin to burst, 20 to 30 minutes.
Step 2
Transfer grapes with a slotted spoon to a colander set over a bowl and drain 15 minutes, then return juices in bowl to pot.
Step 3
Preheat oven to 425°F. Boil juices, uncovered, until syrupy and reduced to about 2 cups, 20 to 25 minutes.
Step 4
Stir together Cognac and cornstarch until smooth and whisk into grape syrup. Boil, whisking constantly, 1 minute. Stir grapes into syrup, then spoon filling into a 3-quart shallow baking or gratin dish.
Make topping while juices are reducing:
Step 5
Pulse together flour, brown sugar, oats, butter, cinnamon, and salt in a food processor until mixture resembles coarse meal. Transfer to a bowl and stir in pecans.
Bake crisp:
Step 6
Sprinkle topping evenly over filling and bake in middle of oven until topping is golden brown and filling is bubbling, about 20 minutes.
