A dish serving peanut butter berry crisp

Peanut butter berry crisp

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Prep: 10 mins Cook: 30 mins - 35 mins

Easy

Serves 4

Use crunchy peanut butter in the topping of this American-style berry crumble for intriguing texture and taste. Serve with clotted cream for an indulgent dessert

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal563
  • fat24g
  • saturates9g
  • carbs70g
  • sugars34g
  • fibre10g
  • protein12g
  • salt0.2g
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Ingredients

    For the filling

    • 400g bag frozen blueberries
      Blueberry

      Blueberry

      bloo-bear-ee

      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
      Raspberries

      Raspberry

      ras-beh-ree

      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

    Method

    1. 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.

    2. 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.

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