✤1.1 lbs concord grapes
✤1/2 cup (96g) granulated sugar
✤1½ tsp fresh lemon juice
✤1 tbsp (13.5g) instant tapioca
✤3/4 cup (75g) rolled oats
✤1/3 cup (40g) all-purpose flour
✤1/4 cup (48g) brown sugar
✤1/4 cup (64g) smooth peanut butter
✤1/4 cup (half stick) unsalted butter
❖Pinch the grapes to push out the green flesh from the skins. Put the flesh into a medium saucepan, reserving skins in a 7-in round baking dish.
❖Add the sugar & lemon juice to the pan and bring to a boil over med-high heat. Cook 6-8 min, stirring often, until flesh breaks down and releases the seeds.
❖Strain the mixture over a mesh sieve placed over the bowl of grape skins. Let mixture cool 10 min, add the tapioca, then let sit 1 hour to cool.
❖Preheat oven to 350°F (177°C).
❖In a medium bowl, mix together the oats, flour & brown sugar, then work in the butter, followed by the peanut butter, using a pastry cutter, until it resembles a coarse crumble. Crumble this mix over the grape filling.
❖Bake about 40 min, until fruit is bubbly and crumble is beginning to brown. Let cool 30 min before serving.
