Concord Grape and Peanut Butter Crumble

October 4, 2015 at 1:13 pm | Posted in cobbler/crisp/shorties, sweet things | 7 Comments
Tags: baking, dessert, fruit

Concord grapes are one of the highlights of fall in the Northeast. Every autumn, I’m sure to make a pie and a batch of jam from them. Thinking about what else I could do with the purple-blue beauties, a crumble seemed like the next logical experiment. A peanut butter crumble, of course.

I prepped the fruit for the crumble in much the same way I do when I make the pie. It sounds a bit tedious to seed the grapes one-by-one, but it’s only about a quart of grapes, so it doesn’t take too long. It’s one of those zone-out prep tasks that’s really worth the step. After a stint in the oven, the fruit bakes up jammy and deeply purple and the crumble topping tastes like peanut butter cookies. This one’s definitely added to the annual list.

Concord Grape and Peanut Butter Crumble- serves 4-6

Steph’s Notes: You can mess around with this crumble topping a bit if you want or need to. For instance, you can sub AP flour for the whole wheat or chunky PB for smooth. And if you don’t have peanut butter powder, just leave it out.

for the crumble topping
1/4 cup + 2 tbsp whole wheat pastry flour
3 tbsp rolled oats (old-fashioned or quick)
1 tbsp peanut butter powder
2 tbsp coarsely chopped peanuts
2 tbsp granulated sugar
2 tbsp light brown sugar
1/8 tsp cinnamon
pinch of salt (bigger pinch if your peanuts are unsalted)
3 tbsp smooth peanut butter (I used a “natural” one)
3 tbsp (1.5 oz) unsalted butter, melted

for the fruit mixture
4 cups stemmed concord grapes (about 1 1/4 pounds), rinsed well and patted dry
1/4 cup+ 2 tbsp granulated sugar
2 T cornstarch
pinch of salt
squeeze of lemon juice

-Start by making the crumb topping. Combine all dry ingredients for the topping in a medium bowl, then stir in the peanut butter and the melted butter. It will resemble a soft peanut butter cookie dough, but after chilling briefly, you’ll be able to break it into clumps. Put the topping in the fridge while you preheat the oven to 350°F and prepare the fruit filling.

-For the filling, slice grapes in half and remove the seeds. As you work, put the seeded grapes (and their skins, which tend to easily slip off–don’t worry about it) into a large sieve set over a medium bowl. Drain off grape liquid, saving 2 tablespoons.

-Whisk the sugar, cornstarch and salt in another medium bowl to blend. Mix in drained grapes, reserved juice and squeeze of lemon juice.

-Put the fruit mixture in the bottom of a greased ceramic or glass baking pan, approximately 8-9″ in diameter.

-Sprinkle the chilled topping evenly over the fruit mixture, breaking it up into clumps and crumbles. Bake until topping turns golden and juices are bubbling, about 35-40 minutes, turning at the halfway point.

-Let cool on a wire rack at least 30 minutes before serving.

7 Comments »

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Beautiful crumb on that and a classic flavor combination 😉 Yum!

Comment by saffronandhoney— October 4, 2015 #

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Sounds delicious!

Comment by Carmel Hall— October 4, 2015 #

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It looks really good will have to try it.

Comment by Debby Corzine— October 4, 2015 #

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I’m hoping I can get my hands on some concord grapes this season because there’s so much I want to do with them. This crumble looks awesome!!

Sues

Comment by wearenotmartha— October 4, 2015 #

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Such a great and unique recipe! That sounds amazing!

Emily
http://www.threadsandblooms.com

Comment by Threads & Blooms— October 5, 2015 #

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I’m getting ready to make this for the second time per request of my son.. It is such a great combo. I used blueberry grapes from my mom’s grapevines. They worked perfectly.

Comment by LeAnn Browning— October 11, 2020 #

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- thanks so much for leaving me a comment— glad your son likes this!!
  
  Comment by steph (whisk/spoon)— October 11, 2020 #
  
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