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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.