Sunday, November 8, 2015

My Favourite Recipe Right Now : Peanut Butter Fruit Crumble

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
1/2cup flour
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!


  1. That looks really delicious. It's years since I've bought peanut butter, none of my lot are fond of it so I don't bother buying it for myself. I wonder if they'd like this recipe.

  2. Oh my goodness, that looks great. It never occurred to me to put peanut butter in a crumble! I love crumbles, we eat loads in the autumn and winter - especially apple crumble - but this I have to try.

  3. That does indeed sound and look very delicious indeed!!! A wonderful dessert! xx

  4. Wow I have never heard of putting peanut butter in crumble but will have to try it now, I bet it is delicious x

  5. I absolutely love love love peanut butter so I will be making this crumble. I must say I have never heard of putting it in a crumble. Joan at

  6. This sounds amazing as I love peanut butter!! #sundaystars xx

  7. oh wow this really does look good i will be giving it a try for sure Thanks for linking up to #sundaystars x


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