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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.