TOPPING:
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup butter or margarine

Squeeze the end of each grape to separate skins from pulp.  Set skins
aside.
Place pulp in a medium saucepan; bring to a boil.  Boil and stir for 1
minute.
Press through a strainer or food mill to remove seeds.
Combine pulp, skins, sugar, flour, lemon juice and salt; pour into
pastry shell.
Combine oats, brown sugar and flour; cut in butter until crumbly.
Sprinkle over filling.  Cover edges of pastry with foil. 
Bake at 425 degrees for 15 minutes.  Remove foil; bake 20 minutes more
or 
until golden brown,  Cool on a wire rack.