Everybody loves a peanut butter and jelly sandwich, especially kids. This crisp is a fun and easy take on the familiar lunchbox combo, and it will probably get you more smiles than the sandwich. Now that organic grapes are available most of the year, you can make this crisp in the midwinter for a fresh fruit pick-me-up.
4 cups/600 g red seedless grapes, halved
½ cup/120 ml fruit-sweetened grape jelly
2 tsp arrowroot starch or cornstarch
2 tbsp fresh orange juice
2 cups/200 g rolled oats
½ cup/65 g whole-wheat pastry flour
½ cup/55 g roasted, unsalted peanuts, chopped
¼ tsp salt
½ cup/100 g granular palm sugar, palm sugar paste, or Sucanat
¼ cup/60 ml coconut oil
¼ cup/65 g crunchy peanut butter
¼ cup/60 ml nondairy milk
Preheat the oven to 400°F/200°C/gas 6.
Put the grapes in an ungreased 12-by-8-in/30.5-by-20-cm glass or ceramic baking dish. In a medium bowl, combine the jelly, arrowroot starch, and orange juice and stir vigorously until thoroughly blended. Stir the mixture into the grapes.
To make the topping: In a large bowl, combine the oats, flour, peanuts, and salt and stir until well mixed. In a medium bowl or a food processor, combine the sugar, coconut oil, and peanut butter and mash or process until thoroughly combined. Stir in the nondairy milk. Pour into the oat mixture and stir until well combined. Crumble the mixture over the grapes, distributing it evenly.
Bake for 35 minutes, until the juices are bubbling and the topping is golden and crisp.
Transfer to a wire rack to cool for at least 10 minutes. Serve warm. Stored in the refrigerator, tightly covered, the crisp will keep for about 1 week.