Nut Butter Blueberry Crisp
Photography by Josh Griggs.
Crunchy nut butter gives this crisp a unique ‘American diner’ flavour.
INGREDIENTS
Filling
450 grams frozen blueberries
2 tablespoons caster sugar
1 tablespoon lemon juice
2 teaspoons cornflour
Crisp
½ cup plain flour
⅓ cup quick cook oats
¼ cup caster sugar
¼ teaspoon sea salt
¼ cup crunchy nut butter (I used Fix & Fogg Everything Butter)
50 grams butter, melted
To serve
ice cream, cream or custard
METHOD
Equipment: 20cm ovenproof pan or baking dish.
Preheat the oven to 170°C fan bake.
Put the blueberries and sugar in a saucepan and heat until the blueberries are thawed and juicy. Stir the lemon juice and cornflour together until smooth then stir into the berries. Simmer gently for 5 minutes until the berries and the juice are glossy and lightly thickened. Tip the fruit into the pan or dish.
Crisp: Combine the flour, oats, sugar and salt in a large bowl. Add the nut butter and use a fork to mix it through then add the butter and mix to make damp, lumpy crumbs.
Scatter the crumbs over the fruit, then bake for about 25 minutes until lightly golden and the fruit is bubbling. Serve with ice cream, cream or custard.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!