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Peanut butter berry crisp

Category: Seafood   Group: none

For the filling

  • 400g bag frozen blueberries
  • 1 tbsp cornflour
  • 2 tbsp golden caster sugar
  • 400g bag frozen raspberries

For the topping

  • 100g plain flour
  • 50g porridge oats (not the chunky ones)
  • 50g golden caster sugar
  • 85g crunchy peanut butter
  • 50g unsalted butter, melted
  • pouring or clotted cream, to serve


  1. Heat oven to 180C/160C fan/gas 4. Put the blueberries, cornflour and sugar in a pan and heat for 5 mins 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 20 x 25cm.
  2. 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 no dry crumbs left. Scatter over the fruit, then bake for 25-30 mins until golden and crisp and the fruit is bubbling at the edges. Leave for 5 mins before serving with pouring or clotted cream.

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