1 (3 oz.) pkg. lemon Jello
1/2 c. sugar
1 c. boiling water
1 c. sour cream
1 c. fresh green grapes
1/2 c. butter
1 c. flour
1/4 c. almonds, chopped
1/4 c. sugar

Dissolve Jello and sugar in boiling water, add sour cream. Mix with beater until well combined. Refrigerate until thickened but not set. Fold in grapes. In heavy skillet, melt butter. Combine remaining ingredients in melted butter. Mixture will form balls. Cook over medium heat until mixture is golden and crumbly. It burns easily. Pat crumb mixture into 8 x 8 inch pan saving 1/2 cup for topping. Cool. Pour filling over crust. Chill 3 hours. Sprinkle remaining crumb mixture over top. Best made the day before.