Quick Grape Crumble Recipes

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.

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.

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.

Steps:

• In a bowl, mix 1 1/2 cups flour, 3/4 cup light-brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon each salt and cinnamon.
• Cut 1 1/2 sticks chilled unsalted butter into pieces. With your hands, work in butter pieces, until large clumps form. Divide mixture in half; freeze in plastic storage bags.