Active Time

　　30 min

　　Total Time

　　2 hr

　　

Ingredients

Makes 10 to 12 servings

　　

For filling:

6 lb seedless grapes (preferably a mix of red and green; 4 quarts)

　　3/4 cup granulated sugar

　　1/4 cup fresh lemon juice

　　1 teaspoon cinnamon

　　1/4 cup Cognac or other brandy

　　3 tablespoons cornstarch

　　

For topping:

3/4 cup all-purpose flour

　　3/4 cup packed light brown sugar

　　3/4 cup old-fashioned rolled oats

　　1 stick (1/2 cup) cold unsalted butter, cut into bits

　　1/4 teaspoon cinnamon

　　1/4 teaspoon salt

　　1 cup coarsely chopped pecans

　　Accompaniment: crème fraîche, vanilla ice cream, or lightly sweetened whipped cream

　　

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.