Grape and Hazelnut Crumble

• 2 cups red seedless grapes
• 2 cups green seedless grapes
• 13 cup red currant jelly
• 13 cup orange juice
• 1 tablespoon cornstarch
• 1 -2 tablespoon fresh lemon juice
• 14 cup unbleached all-purpose flour
• 1 tablespoon light brown sugar, packed
• 12 teaspoon ground cinnamon
• 14 teaspoon salt
• 6 tablespoons very cold unsalted butter
• 12 cup rolled oats
• 12 cup coarsely chopped hazelnuts

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

grapes, grapes, red currant, orange juice, cornstarch, lemon juice, flour, light brown sugar, ground cinnamon, salt, very cold unsalted butter, rolled oats, hazelnuts

Taken from www.food.com/recipe/grape-and-hazelnut-crumble-409518 (may not work)