Name: Peanut butter berry crisp
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 400g bag frozen blueberries; 1 tbsp cornflour; 2 tbsp golden caster sugar; 400g bag frozen raspberries; 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

A dish serving peanut butter berry crisp

For the filling

400g bag frozen blueberries
1 tbsp cornflour
2 tbsp golden caster sugar
400g bag frozen raspberries

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

step 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.
step 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.