Grape and Hazelnut Crumble Recipe

Name: Grape and Hazelnut Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups red seedless grapes; 2 cups green seedless grapes; ⅓ cup red currant jelly; ⅓ cup orange juice; 1 tablespoon cornstarch; 1 -2 tablespoon fresh lemon juice; ¼ cup unbleached all-purpose flour; 1 tablespoon light brown sugar, packed; ½ teaspoon ground cinnamon; ¼ teaspoon salt; 6 tablespoons very cold unsalted butter; ½ cup rolled oats; ½ cup coarsely chopped hazelnuts

Servings: persons

2 cups red seedless grapes
2 cups green seedless grapes
⅓ cup red currant jelly
⅓ cup orange juice
1 tablespoon cornstarch
1 -2 tablespoon fresh lemon juice
¼ cup unbleached all-purpose flour
1 tablespoon light brown sugar, packed
½ teaspoon ground cinnamon
¼ teaspoon salt
6 tablespoons very cold unsalted butter
½ cup rolled oats
½ 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.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups red seedless grapes, 2 cups green seedless grapes, ⅓ cup red currant jelly, ⅓ cup orange juice, and more.

Yes, Grape and Hazelnut Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Grape and Hazelnut Crumble

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions