Look no further for your new favorite autumn dessert. The deep, fruity flavor of kriek lambic, Belgian cherry beer, enhances these luscious crisps. A secret ingredient — five-spice powder — plays beautifully with the sweet fruit. Serve these crisps warm with vanilla ice cream and small glasses of leftover lambic.
Ingredients:
- 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
Method:
Combine grapes, turbinado sugar, lemon juice, cinnamon stick, five-spice powder and salt in a wide, heavy large pot or Dutch oven. Cover and simmer over medium heat, stirring occasionally, until grapes are juicy and softened, about 20 minutes.
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.
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.
Nutritional Info:
Per Serving: 300 calories (100 from fat), 11g total fat, 4g saturated fat, 15mg cholesterol, 95mg sodium, 52g carbohydrates, (2 g dietary fiber, 39g sugar), 3g protein.
Special Diets:
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
