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
480 grams Concord grapes roughly 3¾ cups
100 grams granulated sugar
7.5 mL fresh lemon juice
15 mL tapioca
Peanut Butter Crumble
70 grams rolled oats (or large flake oats)
45 grams bleached all-purpose flour
50 grams light brown sugar
60 grams all natural, unsweetened smooth peanut butter
58 grams 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.