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Tipsy Grape Crisps with Oat-Pecan Crumble

Serves 8
Time 1 hr 20 min
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
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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 400F.

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.

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.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.