Braised lamb with spring veg & gremolata
Treat your family to a Sunday roast of succulent lamb shanks and a tasty gremolata made with parsley, lemon zest and garlic cloves
Peanut butter berry crisp
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
For the filling
- 400g bag frozen blueberries
- 1 tbsp cornflour
- 2 tbsp golden caster sugar
- 400g bag frozen raspberries
For the topping
- 100g plain flour
- 50g porridge oats(not the chunky ones)
- 50g golden caster sugar
- 85g crunchy peanut butter
- 50g unsalted buttermelted
- pouring or clotted creamto serve
Nutrition: Per serving
- kcal563
- fat24g
- saturates9g
- carbs70g
- sugars34g
- fibre10g
- protein12g
- salt0.2g
Method
step 1
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.
step 2
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.
