Chunky Blackberry and Peanut Butter Crumble
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 464
- Total Fat
- 21
- Saturated Fat
- 9
- Carbohydrates
- 65
- Dietary Fiber
- 11
- Sugar
- 34
- Protein
- 9
- Cholesterol
- 31
- Sodium
- 48
- Total: 40 min
- Active: 15 min
Ingredients
6 cups fresh or frozen blackberries
3/4 cup plus 1 tablespoon all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1 lemon, juiced
1/2 cup quick-cooking oats
1/3 cup chunky peanut butter
1/4 cup packed light brown sugar
6 tablespoons unsalted butter, melted
1/8 teaspoon kosher salt
Directions
- Preheat the oven to 400 degrees F and place a rack in the center of the oven.
- Place the berries in a 12-inch high-sided skillet or braiser set over medium heat. Stir in 1 tablespoon of the flour, 1/4 cup of the sugar, 1/4 teaspoon of the cinnamon and the lemon juice. Cook until all the juices release, 5 minutes.
- To make the crumble topping, in a medium bowl combine the oats, peanut butter, brown sugar, the remaining 1/4 cup granulated sugar and the remaining 3/4 cup flour. Mix with a spoon until combined. Pour the butter into the dry crumble mixture and stir to achieve a crumble consistency. Spoon dollops of the crumble mixture over the berry mixture. Bake until the topping is crisp, 20 minutes. Cool the crumble for 5 minutes, then serve.