Quick Grape Crumble Food

GRAPE AND BERRY CRUMBLE

Steps:

• Preheat oven to 375°. In a large bowl, combine the first 7 ingredients; transfer to a greased 2-qt. baking dish. , For crumble, place flour, sugar and baking powder in a food processor; process until combined. Add coconut oil, egg and vanilla; pulse until crumbly. Sprinkle over fruit mixture. Combine topping ingredients; sprinkle over crumble. (Dish will be full.) Place on a rimmed baking sheet., Bake until topping is golden brown and filling is bubbly, 40-45 minutes. Serve warm.

QUICK GRAPE CRUMBLE

Steps:

• Preheat the oven to 375ºF.
• Combine the grapes, jelly, and juice, in a saucepan.
• Cook over medium heat, stirring occasionally until the grapes burst, about 10 minute.
• Whisk together the cornstarch, lemon juice, and 1 Tbs water and add to the grapes.
• Cook, stirring constantly, until the grape filling boils and thickens.
• Transfer the filling to a shallow 1-quart dish or 8-inch round pan.
• Meanwhile, prepare the topping. In a mini food processor or blender, pulse flour, brown sugar, cinnamon and salt once or twice to combine.
• Add the butter and pulse 2-3 times just until coarse crumbs form.
• Stir in oats and almonds and sprinkle the mixture evenly over the grape filling.
• Bake in the center of the oven for 20-25 min or until the crust is golden.

QUICK CRUMBLE MIX

Steps:

• Heat the oven to 180C/160C fan/gas 4. Mix together the fruit and granulated sugar (you will need less sugar for canned fruit) so it's evenly coated. Tip into a pie dish where it fits snugly.
• Rub the butter into the flour to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy. Add in the demerara sugar until combined and spread over the fruit until completely covered.
• Bake for 35-50 mins until golden brown and bubbling, and the fruit is tender. Leave to cool for 5 mins before serving.

GRAPE AND HAZELNUT CRUMBLE

Steps:

• Preheat oven to 375°F.
• Reserve 3 tablespoons of the orange juice. Combine grapes, jelly, and remaining orange juice in a saucepan. Cook over medium heat, stirring occasionally, until grapes burst, 7-10 minutes. Whisk together reserved orange juice and cornstarch. Add mixture to grapes and cook stirring occasionally, until grape filling boils and thickens, about 1 minute. Add lemon juice to taste.
• Transfer filling to a shallow 4-cup baking dish or 8-inch round pan. If desired, individual ramekins may be used.
• TO PREPARE TOPPING: In a medium bowl, stir together flour and salt. On a cutting board, thinly slice butter and chop into tiny pieces; add butter to flour mixture and toss to combine. Stir in oats and hazelnuts and sprinkle mixture evenly over grape filling in the baking dish. Bake in the center of the oven for 20-25 minutes until crust is golden.