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.