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 peanuts1 cup large flake rolled oats1 cup whole spelt flour1/2 teaspoon salt3 tablespoons sugar1/4 cup unsalted butter1/3 cup peanut butterMeasure 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 berries2 tablespoons arrowroot starch2 to 3 tablespoons sugarMix 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”.