In a large bowl, combine grapes, wine, sugar,
cinnamon, tapioca and vanilla. Pour into a greased
8-by-8-inch glass baking dish. Pour melted butter
evenly over the top.
To prepare the crust, combine flour, sugar and pecans
in a bowl and mix well. Add melted butter and stir
until crumbly and well blended. Sprinkle evenly over
the fruit mixture.
Bake until the filling is bubbly and the topping is
golden brown, about 30 minutes. Makes 12 servings.
Nutritional;information: Each serving has 281
calories, 2. 5 g protein, 39. 7 g carbohydrates, 13. 3 g fat.
Recipe developed by Shani Hibbard, Pandol Bros. employee.
6 cups Pandol red seedless
grapes, stemmed
and rinsed
1/4 cup red wine
1/4 cup sugar
1 teaspoon ground
cinnamon
2 tablespoons tapioca
1 teaspoon vanilla extract
1 1/2 tablespoons butter,
melted
CRUST
1 1/3 cups flour
1/2 cup sugar
1/2 cup coarsely
chopped pecans
1/2 cup butter, melted
Vineyard Cobbler
Pandol Bros., Inc.
3/4 cup rolled oats
3/4 cup packed dark
brown sugar
1/2 cup butter, melted
1/2 cup flour
1 teaspoon ground
cinnamon
Three-Berry Crisp
Kirkland Signature/Rader Farms
3 cups Kirkland Signature/
Rader Farms Nature’s
Three Berries (frozen
red raspberries,
blueberries and
Marion blackberries)
Preheat oven to 350°F. Grease an 8-by-8-inch
square pan.
To prepare the topping, combine oats, brown sugar,
melted butter, flour and cinnamon in a large bowl.
Mix with a spoon until well blended.
1 teaspoon flour
1 tablespoon tapioca
TOPPING
In a separate bowl, stir together frozen berries,
flour and tapioca. Gently pour the berries into the
prepared pan.
Spread the topping evenly over the berries.
Bake on the middle oven rack for 30-35 minutes, or
until the top is golden brown. Makes 6-8 servings.
Recipe courtesy of Debbie Sklar.
