BERRY CRISP
This is the best dessert for summer BBQs when berries are in season, or anytime of year if you use frozen berries!
Provided by Shelly
Categories Pie
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray, set aside.
- In a large bowl mix together the oats, flour, sugar, and salt. Mix in the butter with your hands or a pastry cutter until mixture form crumbs when squeezed together.
- Place berries in another large bowl. Stir in the sugar, juice, and vanilla into the berries. Sprinkle the flour on top of the berries and toss to coat.
- Place the berry mixture into the prepared pan, and sprinkle with the oat mixture evenly.
- Bake for 45 minutes, until the top is golden and the berries are bubbly.
Nutrition Facts : Calories 396 calories, Sugar 25.2 g, Sodium 240.9 mg, Fat 19.7 g, SaturatedFat 11.6 g, TransFat 0 g, Carbohydrate 52.5 g, Fiber 4.4 g, Protein 4.6 g, Cholesterol 48.8 mg
PEANUT BUTTER BERRY CRISP
Use crunchy peanut butter in the topping of this American-style berry crumble for intriguing texture and taste. Serve with clotted cream for an indulgent dessert
Provided by Jane Hornby
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : Calories 563 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 34 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium
PEANUT BUTTER CRISPIES II
My aunt used to make these when I was a little girl. I think they are a nice change from marshmallow treats.
Provided by April
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 12
Number Of Ingredients 5
Steps:
- In a medium sauce pan, mix together sugar, peanut butter, and corn syrup. Be careful not to let it burn, or it will ruin the recipe. Stir mixture until well melted. Remove pan from heat.
- Combine warm peanut butter mixture with crisp rice cereal.
- Grease well a 9 x 13 inch pan with butter or margarine. Spread mixture in pan. Allow to cool. When mixture is no longer sticky to the touch, cut into bars.
Nutrition Facts : Calories 323 calories, Carbohydrate 52.6 g, Cholesterol 2.5 mg, Fat 12 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 2.9 g, Sodium 212.8 mg, Sugar 19.7 g
CRISP PEANUT BUTTER COOKIES
"The old-fashioned taste of these crisp, peanut buttery cookies is irresistible," reports Jessie MacLeod of St. Stephen, New Brunswick. "And they're as quick to make as they are to disappear. I often double the recipe."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and sugars. Add peanut butter, egg and vanilla; beat until smooth. Combine the flour, baking soda and baking powder; add to creamed mixture and mix well. For easier shaping, chill the dough for 1 hour. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten each ball by crisscrossing with the tines of a fork dipped in sugar. Bake at 375° for 10-12 minutes or until bottoms are lightly browned and cookies are set.
Nutrition Facts : Calories 125 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 103mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
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TRIPLE BERRY CRISP WITH OAT CRUMBLE - CARAMEL AND CASHEWS
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4.6/5 (8)Total Time 1 hr 5 minsCategory DessertCalories 279 per serving
- Add frozen berries, cornstarch, lime juice and sugar to a large bowl and stir with a large spoon until well coated and mixed. Pour berries into pan and make sure all the remaining sugar/cornstarch gets in there too. Set aside.
- Wipe out bowl and make the topping. Add both sugars, kosher salt and both oats to the bowl and stir. Using a knife carefully cut up the butter into pieces and add to the oat mixture.
- Using your hands or a pastry blender cut the butter into the oat mixture until well combined. Cover the berries evenly with the topping and bake for 55 to 60 minutes on the middle rack until the berries are bubbly and hot.
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- In a 9 or 10-inch baking dish or skillet stir together the berries with tapioca starch and brown/coconut sugar. Set aside while preparing the peanut butter crumble topping.
- In a bowl stir together PB2 powder, oat flour, rolled oats, and salt. Then add the melted butter/coconut oil, sugar, and vanilla extract. Work everything together until a lumpy crumble mixture forms.
- Spread the topping evenly over the fruit in the baking dish. Place in the oven and bake for 30 minutes. The fruit should be bubbly and the topping golden brown.
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