Chunky Blackberry and Peanut Butter Crumble

By srumbel

Recipe courtesy of Nancy Fuller

SHOW:
Farmhouse Rules
EPISODE:
Fast Times on the Farm

Read more at: http://www.foodnetwork.com/recipes/nancy-fuller/chunky-blackberry-and-peanut-butter-crumble.html?oc=linkback

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
• Read more at: http://www.foodnetwork.com/recipes/nancy-fuller/chunky-blackberry-and-peanut-butter-crumble.html?oc=linkback

Preparation

Step 1

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.

Yield:
6 servings
Read more at: http://www.foodnetwork.com/recipes/nancy-fuller/chunky-blackberry-and-peanut-butter-crumble.html?oc=linkback