For the filling
- 400g bag frozen blueberries
Blueberries are one of the few edibles native to North America and credited with being…
- 1 tbsp cornflour
- 2 tbsp golden caster sugar
- 400g bag frozen raspberries
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
For the topping
- 100g plain flour
- 50g porridge oats (not the chunky ones)
- 50g golden caster sugar
- 85g crunchy peanut butter
- 50g unsalted butter, melted
- pouring or clotted cream, to serve
Heat oven to 180C/160C fan/gas 4. Put the blueberries, cornflour and sugar in a pan and heat for 5 mins until the berries have defrosted and their juices are starting to simmer and thicken. Stir in the raspberries, bring to a gentle simmer, then tip the fruit into a baking dish, about 20 x 25cm.
For the topping, mix the flour, oats, sugar and a pinch of salt in a large bowl. Rub in the peanut butter using your fingers until the mixture looks like fine crumbs. Pour the melted butter over, and work everything to a lumpy mix with your fingers, ensuring there are no dry crumbs left. Scatter over the fruit, then bake for 25-30 mins until golden and crisp and the fruit is bubbling at the edges. Leave for 5 mins before serving with pouring or clotted cream.