Concord Grape & Peanut Butter Crumble

8 Servings • 30 min

Prep • 40 min Cook Time • 1 hr 10 min Total

Adopted from original Author Janice Lawandi

This dessert is a fun play on the classic peanut butter & jelly sandwich with a peanut butter
crumble topping over a Concord grape compote.

Ingredients

Concord Grape Compote

• 3cups of Concord grapes

• 1/4 cup granulated sugar or maple sugar

• 1.5 tsp fresh lemon juice

• 1 Tbsp tapioca

Peanut Butter Crumble

• 1 cup rolled oats (or large flake oats)

• 1/3 cup all-purpose flour or gluten free flour

• 1/4 cup brown sugar or maple sugar

• 1/2 cup all natural, unsweetened smooth peanut butter

• 3 Tbsp unsalted butter

Directions

To make the filling

• Rinse the grapes thoroughly and dry them.

• Pinch grapes to push out the green flesh. Put the flesh into a medium saucepan, reserving the skins in a 7 inch round ramekin baking dish (like this one on Amazon).

• Add sugar and lemon juice to the pan, and cook on medium-high heat to bring the mixture to a boil. Continue heating for 6 to 8 minutes, until the flesh breaks down and releases the tiny seeds.

• Strain the mixture and push it through a sieve placed over the bowls of grape skins.

• Let the mixture cool for 10 minutes, add the tapioca, and then let it sit for 1 hour to cool at room temperature.

To make the peanut butter crumble

• Preheat the oven to 350ºF.

• Mix all the dry ingredients in a medium bowl, then work in the butter, followed by the peanut butter until the mixture resembles a coarse crumble (you can use your hands, a fork, or a pastry cutter for this step).

• Crumble the mixture over the grape filling.

• Bake the crumble for about 40 minutes, until the fruit filling is bubbling hot and the crumble is beginning to brown on the top.

• Let the crumble cool about 30 minutes before serving. Serve warm or cold.