Peanut butter berry crisp

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

Prep:10 mins
Cook:35 mins

Serves 4
Easy

Nutrition per serving

kcal 563
fat 24g
saturates 9g
carbs 70g
sugars 34g
fibre 10g
protein 12g
salt 0.2g

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

Method

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.