Monday, July 25, 2011

Peanut Butter Apple Crumble with Blueberries

I'm a complicated person. Some people might find my way of thinking totally bonkers. My rational is almost not even rational.

What the heck am I talking about? Well, let me just start by telling you that I made a lot of dessert this week.

I mean a lot. Like cherry pie, cheesecake, brownies and three different tarts that involved chocolate, cherries, lemon and blueberries. Who bakes that much unless they run a bakery?

PS - I don't run a bakery.

It totally happened. I made all of that stuff in 5 days and there is not even a crumb of evidence remaining.

Ya...I ate it ALL. Terrible. Bad. Not good at all. Tasty, surrre. But healthy? Noooo.

My husband helped. But was still too much.

I've studied nutrition during my Master's degree. I mean....I know the terrible things that excessive amounts of sugar and saturated fat can do. I read articles, I watch video blogs about nutrition. SexyFoodTherapy by Melissa Ramos is should check her out. But you don't need a Master's degree to know this. Nowadays I'm pretty sure even your dog knows about antioxidants.

But none of this matters....I still eat it.

Now here's where I don't make sense at all. I'm stingy with fat when I'm when I'm sauteing or stir-frying. I usually don't eat very much red meat either.....but then I sit down with a plate of browines. Right. After. Dinner.

What? Makes no sense. I'm weird. I'm complicated. You don't need to understand me.

But you do need to make this Peanut Butter Apple Crumble with Blueberries right after a healthy dinner. Because that makes complete sense....

Toss a bunch of apples and blueberries in a bowl with some sugar and corn starch. I used a mix of Royal Gala and Granny Smith because I like that sweet and sour thing going on. I also left the skins on....because it's too much trouble to peel them and I like fiber. You can totally peel them if you want. I also used wild blueberries which are smaller and more intensely flavoured. Frozen blueberries will work just fine.

Now pack it all into the bottom of a glass 8x8 inch square baking dish.

Top it off with chunks of peanut butter crumble topping. Make that lots of peanut butter crumble topping.

This dough is made like a cookie dough and it is tender and crumbly and delicious. It has lots of peanut butter, brown sugar and rolled oats. By the by...peanut butter and blueberries go so well together. This should happen more often.

Bake it until golden brown and blueberry juices are bubbling all around the edges. That's the best part.

Serve it up warm on some pretty dishes with some fresh blueberries if you have them on hand.

Try not to eat the whole thing. Or not. Whatever.

Peanut Butter Apple Crumble with Blueberries

For the crumble topping:
6 tbsp butter, at room temperature
½ cup packed dark brown sugar
¼ cup granulated sugar
½ cup creamy peanut butter
1 tsp pure vanilla extract
1 cup rolled oats
1 cup whole wheat flour
½ tsp baking soda
¼ tsp salt

For the fruit base:
1 ¼ lb apples (about 4), such as a mix of Granny Smith and Royal Gala
5 oz (about 1 cup) fresh or frozen blueberries
3 tbsp granulated sugar
1 tbsp corn starch

In a large bowl, beat the butter by hand using a wide rubber spatula until creamy. Add both sugars and cream them together with the butter until light and fluffy. This may take 1 or 2 minutes. Stir in peanut butter until evenly blended. Stir in vanilla extract. Add oats, flour, baking soda and salt and stir it into the butter mixture until well incorporated. Turn the dough out onto a large piece of plastic wrap, wrap well and refrigerate until firm, about 2 hours.

Preheat the oven to 375°F.

Core the apples and cut them into ¾-inch chunks. Place them in a large bowl with the blueberries and fold in the sugar and corn starch until the fruit is evenly coated. Spoon the fruit mixture in a single layer into the bottom of a glass 8x8-inch square baking dish. Coarsely crumble the topping over the fruit, making chunks of various sizes from pea-sized to cherry-sized.

Place the dish in the oven and bake for 15 minutes. Reduce oven temperature to 350°F and bake for another 15 minutes. Place a piece of foil loosely over the top to prevent the topping from burning and bake until the juices are bubbling, about 20 minutes longer. Serve warm with fresh blueberries.
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