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Blackberry Blueberry Peanut Butter Thyme Crisp

August 2, 2020 / Niki / 5 Comments

Wonderful British fruit season is in full swing and I wanted to make a simple dessert which celebrates their abundance and juicy goodness. 
And this is so simple – blackberries collected from the garden, some extra blueberries for good measure, topped with a simple but absolutely delicious peanut butter oat crispy topping. The combination of sweet fruits and crunchy melting topping – a match made in heaven.


I’ve added some fresh thyme and I think it pairs really well with the berries and the nutty topping.
Eat it warm out of the oven with creamy ice cream or coconut yogurt and I love to add even more fresh thyme.

Or scoop into a bowl and pour over cold plant based milk for a delicious breakfast option.


Swaps –

  • You can use any seasonal fruit – I love cherries, strawberries or even peaches or nectarines.


I hope you love it as much as me, it’s super easy to make, kids will love it and its perfect for both dessert or breakfast.


I really hope you love this delicious dish as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  6-8 servings
  15 minutes preparation time
  30 minutes cook time

Ingredients

For the berries 

  • 300g blackberries and blueberries
  • 2 tbsp maple syrup 
  • 1 tsp vanilla syrup 
  • 2 tbsp plantbased milk 

For the peanut butter crisp 

  • 25g ground almonds
  • 100g oats of choice
  • 3 tbsp sunflower seeds 
  • 3 tbsp rice flour 
  • Pinch sea salt 
  • 1 tsp baking powder
  • 3 tbsp fresh thyme leaves 
  • 3 tbsp maple syrup 
  • 3-4 tbsp chunky peanut butter 

Topping options;

  • Vegan ice cream
  • Coconut yogurt
  • Fresh thyme/mint

Directions

  1. Preheat the oven to Gas mark 4/180c. 

To make the fruit;

  1. Add the fruit ingredients to a small pan and heat gently for a few minutes until the fruit has broken down a little.
  2. Now transfer the fruit to base of the flan dish. 

To make the topping

  1. Mix the dry ingredients together in a bowl (ground almond, oats, rice flour, baking powder, thyme and salt).
  2. Now add in the peanut butter and maple syup. Mix thoroughly until you get a crumb (get your hands involved). 
  3. Then add the crumble topping to top the fruit.

To cook;

  1. Transfer to your oven and bake at gas mark 4/350F/180c for 20-25 minutes – its ready when the topping is golden and crispy.
  2. Remove from the oven and allow to cool a little. 
  3. Top vegan Ice cream or yogurt and more thyme

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5 Comments

  1. Tamm on October 18, 2020 at 10:36 am

    Doesn’t anything with peanut butter HAVE to be good…?
    I’ll make this today and let you know…!!

    Reply
    • Niki on November 11, 2020 at 8:09 am

      So true! xx

      Reply
  2. Petra on November 21, 2020 at 6:23 pm

    Hi Niki,is there anything else for the rice flour to be replaced with pls? Thank You!

    Reply
    • Niki on November 25, 2020 at 12:32 pm

      Definitely
      You can use flour of choice
      Love
      Nikixx

      Reply
  3. 5 Simple Dishes Teenagers Can Make For Mother's Day With Little to No Help - Rebel Recipes on March 12, 2021 at 5:19 pm

    […] this one hot after dinner – my blackberry and blueberry dessert which is topped with a peanut butter and thyme crisp and is best served with a plant-based cream, ice-cream or custard. It’s filling and warming and […]

    Reply

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Recipe Tags: Blackberries Crisp Peanut Butter blueberries crumble

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