Peanut Butter 'n' Jam Crisp

So... what have I not yet put into a fruit crisp? I know! It's peanut butter! And now I have, and I'll be doing it again, because what a good idea. This was entirely successful. Anyone who retains a fondness for peanut butter and jam sandwiches will like this very much.

At this time of year, it requires frozen berries, of course. They need to be thawed in advance. Other than that, it's mix the crumbs, mix sugar and starch into the fruit, introduce the two layers to each other, put it all in the oven, and there you go. Almost as easy as a sandwich; it just needs time to bake.

I'm saying 8 to 10 servings where usually for a fruit crisp of this size I would say 6 to 8. This is rich, and dense, and filling. Small portions are definitely recommended!

8 to 10 servings
1 hour 15 minutes - 15 minutes prep time

Make the Topping:

1 cup chopped roasted unsalted peanuts

1 cup large flake rolled oats

1 cup whole spelt flour

1/2 teaspoon salt

3 tablespoons sugar

1/4 cup unsalted butter

1/3 cup peanut butter

Measure the peanuts and chop them. I put them on a board and used the measuring cup to crush them fairly lightly but evenly. Put them into a mixing bowl with the oats, spelt flour, salt, and sugar. Mix well.

Grate in the cold butter, and rub it into the mixture until evenly distributed with your fingers. Add the peanut butter and mix it in the same way.

Preheat the oven to 375°F.

 

Make the Filling & Bake: 

6 cups mixed fresh or thawed from frozen berries

2 tablespoons arrowroot starch

2 to 3 tablespoons sugar

Mix the berries with the starch and sugar in an 8" x 10" shallow baking (lasagne) pan. Once they are mixed well and spread out evenly, sprinkle the topping evenly over them.

Bake for  45 minutes at 375°F. Let cool to warm or room-temperature before serving. 

 

 

 

 

Last year at this time I made Turkish Potato "Tost".