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Peanut Butter Berry Crisp

We were a bit skeptical on first acquaintance with this recipe — we wondered whether almond butter might be a more apt ingredient to compliment the berries. However, reminding ourselves that peanut butter and jam (almost no matter the fruit) are a classic sandwich combo, we decided to give this a go . . . and we’re happy to report that this crisp is delicious! And of course, we were pleased to have an excuse to whip up a batch of clotted cream, but try vanilla ice cream or simply dribbling over a bit of heavy cream (‘pouring cream’) if you haven’t got clotted cream to hand when inspiration strikes to serve the crisp.

Peanut Butter Berry Crisp

For the filling

14 oz. frozen blueberries
1 tbs. cornstarch
2 tbs. golden caster sugar
14 oz. frozen raspberries

For the topping

3½ oz. all-purpose flour (¾ cup)
1¾ oz. rolled oats (½ cup)
1¾ oz. golden caster sugar (¼ cup)
3 oz. crunchy peanut butter (4 tbs.)
2 oz. unsalted butter, melted (4 tbs.)
pouring cream or clotted cream, to serve

Heat the oven to 350°F. Put the blueberries, cornstarch, and sugar in a pan and heat for 5 minutes 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 8″x10″.

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 not dry crumbs left. Scatter over the fruit, then bake for 25-30 minutes until golden and crisp and the fruit is bubbling at the edges. Leave for 5 minutes before serving with pouring or clotted cream. (We actually prefer the crisp served at room temperature.)

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