Freezing grapes is simple. Wash, dry and de-stem grapes. Pack in airtight containers and freeze. No sugar is required because the natural high sugar and acid level in Ontario Coronation table grapes act as a natural preservative.
|3 tbsp||cornstarch||45 ml|
|2 cups||de-stemmed Ontario Coronation table grapes (fresh or frozen)||500 ml|
|2/3 cup||sugar||150 ml|
|1/8 cup||water||25 ml|
|1 1/2 tsp||lemon juice||7 ml|
|1/3 cup||flour||75 ml|
|1/4 cup||granulated sugar||50 ml|
|1 tsp||cinnamon||5 ml|
|1/4 tsp||salt||1 ml|
|1/4 cup||unsalted butter, cold, cut into pieces||50 ml|
|3/4 cup||unsalted butter, softened||175 ml|
|1 cup||granulated sugar||250 ml|
|1.5 tsp||vanilla extract||7 ml|
|1 1/3 cups||all-purpose flour||325 ml|
|1 1/2 tsp||baking powder||7 ml|
|1/2 tsp||salt||2 ml|
Add cornstarch into a measuring cup and add enough water to make 1/3 cup (75 ml) liquid; set aside. Add grapes, sugar, water and lemon juice into a pot and stir to combine (if using frozen grapes, include any ice that has formed). Place pot over medium heat and bring to a boil; cook for 5 to 10 minutes, continuing to stir. Add cornstarch to grape mixture and continue to cook until it no longer looks cloudy from the cornstarch mixture, about five minutes.
Remove pot from heat and transfer grape filling into a bowl; cool to room temperature. Do not skip this step. When assembling the buckle, if the filling is not at room temperature it will bubble and overflow creating a mess in your oven.
In medium bowl, add flour, sugar, cinnamon, salt and butter. Using fingertips, work butter into dry ingredients, until mixture is coarse and crumbly. Refrigerate for later use.
With a stand mixer or hand mixer, blend butter, sugar and vanilla together until creamy. Add eggs, one at a time until well blended. In separate bowl, add flour, baking powder and salt. Gradually add dry ingredients to wet ingredients and mix until combined.
Assembling the Buckle:
Pre-heat oven to 350˚F (180˚C).
Grease and flour a 9-inch (23 cm) springform pan and pour in cake batter. Drop spoonfuls of grape filling on top of the batter and gently swirl with a butter knife creating a marble effect over the surface area. Top with the streusel mixture and bake for 50 to 60 minutes or until a toothpick comes out clean.
PER SERVING (1/10th recipe): about 433 cal, 4 g pro, 20 g total fat (12 g sat fat), 60 g carb,
1 g fibre, 105 mg chol, 239 mg sodium. %RDI: 18% vitamin A, 2% vitamin C, 4% calcium, 8% iron.
Try these other
Carol’s Creamy Ontario Pear Pie
Plum Ginger Jam
Ontario Pear Squares with Maple Icing
Ontario Pear Crisps with Chèvre and Pine Nuts
Fernande’s Peach Mousse