Warm roasted grapes recipe! Maple cinnamon roasted grapes with figs and walnuts is a cozy, vegan fall dish perfect with yogurt, ice cream, crostinis, or cheese boards.
The seasons they are-a-changin! Don't you just love September, when there is still an abundance of summer produce but the fall goodies are coming around too? LOVE IT.
Have you checked out all of the farmers market September recipes yet?
Well... the oven has been turned back on! It's still pretty warm here in the Inland Northwest, but the mornings are cooler and our AC hasn't kicked on in about a week. So that oven is getting some serious love. ALL THE ROASTED FRUIT, PLEASE!
Roasted fall fruit with cinnamon: a simple, cozy favorite
It seems like each september we absolutely have to do these two things:
- roast some fruit and pretend it's pie filling
- make cider
Last year we made a huge fall fruit bake and devoured every bite of in in like MINUTES! This year, we made a gorgeous, deep purple pan of roasted grapes and figs. With walnuts, cinnamon, and maple syrup. Oooooooh.
Roasting fruit really brings out the natural sweetness and takes the cozy factor to the max. Put on your flannel and your slippers, grab a cup of your fave tea, and take a big ole bite of this pie-but-not-pie goodness.
What to eat with roasted grapes and figs
- Just eat it by itself!
- Serve over ice cream
- Eat over yogurt for breakfast
- Serve as a side dish with your fave fall entree
- Thanksgiving side dish
- Accompaniment on a cheese plate
How to roast figs and grapes
- Preheat your oven and arrange your fruit and walnuts in a roasting pan.
- Make your cinnamon maple dressing and pour evenly over the fruit and walnuts.
- Roast until the grapes are very soft.
Cozy fall recipes you'll love:
- Mulled concord grape cider
- Oatmeal baked apples
- Cinnamon spice roasted apples from Family Style Food
Roasted grapes recipe with figs and walnuts
Maple cinnamon roasted grapes and figs with walnuts
- Preheat the oven to 400 degrees F. Arrange the grapes, figs, and walnuts evenly in a roasting pan.
- In a small bowl or jar, whisk together the syrup, olive oil, cinnamon, and a pinch of salt. The mixture will be fairly thick and very cinnamony.
- Pour the mixture evenly over the fruit and roast in the oven for 25-30 minutes, until the grapes are very soft.
- Stir together and serve warm. Any leftovers can be stored in the refrigerator for up to 4 days. Just give a good stir before heating up.
If you make this recipe, please let me know on social media or in the comments below! Leave a star rating in your comment or tag me on Instagram with #Rhubarbarians.
Thank you so much for reading and supporting Rhubarbarians and the National Peanut Board. If you’re looking for a group of people cooking vegetarian recipes through the seasons, join us on Facebook in our vegetarian and vegan recipes group!
Hope you enjoy,
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