1/2 c. butter
1 c. flour
1/4 c. sugar
1/2 c. diced almonds

In large heavy skillet, melt butter. Combine remaining ingredients with butter; mixture will form a ball. Stirring constantly, cook over medium heat 3-5 minutes until mixture is medium golden and crumbly. Put crumb mixture into 8 inch square pan; reserve 1/2 cup mixture for topping. Lightly press crumb mixture onto bottom of pan. Refrigerate until completely cooled.

FRUIT FILLING:

3 oz. pkg. lemon gelatin
1 c. boiling water
1 c. halved fresh grapes
1/2 c. sugar
1 c. sour cream

Dissolve gelatin and sugar in boiling water. Add sour cream. Mix with beater until combined. Refrigerate until thickened. Add fruit. Pour filling over crust. Chill until firm, about 3 hours. Sprinkle reserved crumb mixture over top. Keep refrigerated.