Blackberry Blueberry Peanut Butter Thyme Crisp

A simple dessert which celebrates the abundance and juicy goodness of berries with a gorgeous crispy topping.
Blackberry blueberry peanut butter thyme crisp

Wonderful British fruit season is in full swing and I wanted to make a simple dessert which celebrates their abundance.

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.

As 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 it’s perfect for both dessert or breakfast.

I really hope you love this delicious dish as much as I do.

Love, Niki xx

The Recipe

Blackberry blueberry peanut butter thyme crisp

Blackberry Blueberry Peanut Butter Thyme Crisp

A simple dessert which celebrates the abundance and juicy goodness of berries with a gorgeous crispy topping.
Prep time: 15 minutes
Cook time: 30 minutes
6-8 servings
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Ingredients

For the berries

  • 300 g blackberries and blueberries
  • 2 tbsp maple syrup
  • 1 tsp vanilla syrup
  • 2 tbsp plant-based milk

For the peanut butter crisp

  • 25 g ground almonds
  • 100 g 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

Fro the toppings

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

Instructions

  • Preheat the oven to Gas Mark 4/180c.

To make the fruit

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

To make the topping

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

To cook

  • Transfer to your oven and bake at gas Mark 4/350F/180c for 20-25 minutes–it’s ready when the topping is golden and crispy.
  • Remove from the oven and allow to cool a little.
  • Top with vegan Ice cream or yogurt and more thyme.
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