Nut Butter Blueberry Crisp
Photography 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.