Concord grape pie. Photo: Jennifer Iserloh

Grapes have become my latest post-workout snack because they are water-packed and also help to curb my hunger when I come out of the yoga studio with serious munchies.

But don't limit grapes to snack food -- you can also make surprising, gorgeous desserts with them.

Concord grapes have a short season, but their flavor is unique and honey-kissed. Search them out at a local farmer's market.When it comes to health, resveratrol -- present in grapes, peanuts, berries and red wine -- has been all the buzz since scientists cited it as one of the most powerful antioxidants.

Many recent animal studies have found that resveratrol may work as a fat fighter, cancer fighter and may even protect against radiation exposure, purportedly a result of its strong antioxidant powers. And since I'm not a fan of dietary supplements, I prefer to go the cooking route.

Concord Grape Pie

Filling
1 1/2 pounds (about 4 cups) concord grapes
3/4 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons trans-fat-free margarine, melted
1 tablespoon lemon juice

Topping
1/2 cup flour
1/2 cup sugar
1/4 cup trans-fat-free margarine, chilled, cubed
1 9-inch unbaked pie crust, preferably whole wheat

Preheat the oven to 400 degrees F. To prepare the filling, peel the grapes and reserve the skins. Bring the pulp to a boil, then simmer, uncovered in a saucepot for 5 minutes, or heat in the microwave 1-2 minutes in a covered container. Strain to remove seeds.

Return the skins to the saucepan or container and stir in the sugar, flour, salt, margarine and lemon juice. Pour into a 9-inch unbaked pastry shell. Bake 20-25 minutes until the filling is bubbly and the skins begin to soften.

While the filling is baking, prepare the crumb topping. Sift the flour and sugar. Cut in the cold butter with a fork or two knives until the texture is a fine crumb. If you have a food processor, pulse the flour mixture and the butter 8-10 times until the mixture resembles coarse breadcrumbs.

Remove the pie from the oven and sprinkle with the crumb topping. Bake an additional 10-15 minutes until the topping is golden. Cool 10 minutes before slicing.

Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.