Tipsy Grape Crisps with Oat-Pecan Crumble
- 3 pounds seedless grapes (preferably a mix of red and purple)
- 1/4 cup turbinado sugar
- 1/2 lemon, Juice of
- 1 cinnamon stick
- 1 tablespoon five-spice powder
- Pinch coarse sea salt
- 1/2 cup kriek lambic
- 1 1/2 tablespoon cornstarch
- Oat-Pecan Crumble Topping
- 1/3 cup all-purpose flour
- 1/3 cup firmly packed light brown sugar
- 1/3 cup rolled oats
- 1 teaspoon ground cinnamon
- 1/4 teaspoon coarse sea salt
- 1/2 cup pecans
- 4 tablespoons cold unsalted butter, cut into bits
Transfer grapes to a colander set over a bowl and drain for at least 15 minutes; discard cinnamon stick. Return drained juices to the pot. Boil juices over medium-high heat until thick and syrupy and reduced to about 1 cup, 15 to 20 minutes.
Meanwhile, preheat the oven to 400°F.
In a small bowl, stir together beer and cornstarch until smooth, and then whisk into grape syrup. Boil, whisking constantly, for 1 minute. Remove from heat and stir grapes into syrup. Divide filling among 8 (4-ounce) ramekins.
For the topping, combine flour, brown sugar, oats, butter, cinnamon and salt in a food processor and pulse until mixture resembles coarse meal. Add pecans and pulse a few times until nuts are coarsely chopped.
Place the ramekins on a large rimmed baking sheet and divide topping evenly among each ramekin. Bake until topping is golden brown and filling is bubbling, 15 to 18 minutes. Let cool for about 5 minutes before serving.
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