Happy Monday everyone! I hope you all had a relaxing weekend. The sun shone here and we got some more leaves packed into bags and hubby managed to get the Christmas lights hung.
I tried to keep the weekend low key after another crazy week at work. I filled my time with only the things that make me happy - cups of tea, crafting, reading, baking and cooking.
I did do some housework, but I tried to "whistle while I worked" and I got through it all with a smile on my face.
I've mention this recipe for Peanut Butter Fruit Crumble a few times here in the blog so I decided I would whip it up again today, take some pictures and post the recipe for all of you who have asked.
Try this recipe. You'll be glad you did!
Peanut Butter Fruit Crumble
2 tbsp. cornstarch
1 tbsp. lemon juice
1/2 cup white sugar
4 cups of fruit (fresh or frozen)
1 1/2 cups rolled oats
2/3 cup brown sugar
1 tsp cinnamon
1/2 tsp salt
1/2 cup unsalted butter
1/2 cup smooth peanut butter
1. Preheat the oven to 350 degrees.
2. Measure out your fruit. Use one or many kinds of your favourites. This time I went with apple slices and black cherries.
3. Combine cornstarch, lemon juice and 1/4 cold water in small bowl and stir until cornstarch is dissolved. (I like to put these ingredients into a jar with a lid and shake them up!)
4. Pour the cornstarch mixture into the fruit and stir. Add in the white sugar and stir. (If my fruit is particularly sweet, I leave out the white sugar altogether!)
|(I like how the cherry juice has dyed my apples pink!)|
5. In another bowl, stir together the oats, brown sugar, cinnamon and flour.
6. Once the dry ingredients are combined, cut in the butter and peanut butter. You can use a pastry cutter, a fork or a butter knife to cut in the butters, aiming for a crumbly texture.
|(It's hard to get a "pretty" picture of PB. It's just so brown.)|
7. Put the fruit mixture into a 9x9 baking dish. (I made 2 smaller crumbles today using 2 smaller pie plate baking dishes.) Sprinkle the crumble mixture over the fruit. Try to spread it evenly so that every serving has the same level of yumminess!
8. Bake for 20 minutes or until the crumble is golden brown and the fruit is bubbling on the edges.
Serve warm with vanilla ice cream or whipped cream.
Now doesn't that look and sound good?
Please give it a try and let me know how it turns out. I'd love to hear about any other fruit combinations you try.
Wishing you all a wonderful week of sunshine and smiles.
I think I'll be back later in the week with my first completed Christmas craft of 2015!