Peanut Butter And Apple Crumble Food

PEANUT BUTTER BERRY CRISP

Steps:

• 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.
• 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.

APPLE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in apple. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-12 minutes. Cool for 5 minutes before removing to wire racks.

PEANUT BUTTER CRUMB APPLE PIE

Steps:

• In a small bowl, combine the pie filling and lemon juice; spoon into pastry shell. , In a large bowl, combine the flour, brown sugar, lemon zest, cinnamon and nutmeg; cut in peanut butter and butter until crumbly. Sprinkle over filling. , Bake at 400° for 20-22 minutes or until topping is lightly browned. Cool on a wire rack.

MOONSHINE SAUTEED APPLE AND PEANUT BUTTER TRIFLE

Steps:

• Preheat the oven to 350 degrees F.
• For the crumble: In a large bowl combine the flour, oats, peanuts, granulated sugar and peanut oil. Pour onto a cookie sheet and bake until golden brown and crunchy, about 15 minutes. Cool completely.
• For the apples: Meanwhile, melt the butter in an enameled cast-iron skillet over medium heat until golden, about 2 minutes.
• In a large bowl, combine the moonshine, brown sugar, pumpkin pie spice and apples. Toss to coat the apples. Add the mixture to the skillet and cook, stirring occasionally, until the apples are caramelized and tender, 8 to 12 minutes. Remove from the heat and cool completely.
• For the filling: In a stand mixer fitted with the paddle attachment, beat together the cream cheese, peanut butter, confectioners' sugar and milk until smooth and creamy.
• In another large mixing bowl or with a stand mixer, whip the cream until it forms stiff peaks. Fold two-thirds of the whipped cream into the peanut butter mixture until no white streaks remain. Reserve the remaining whipped cream for garnish.
• Build the trifle: In a large trifle dish, put one-third of the apples on the bottom. Top with one-third of the crumble and one-half of the peanut butter filling. Repeat to create a second layer. Add the remaining apples, then the reserved whipped cream, and finish with the remaining crumble topping.
• Store covered in the refrigerator until you are ready to serve.

CHUNKY BLACKBERRY AND PEANUT BUTTER CRUMBLE

Steps:

• Preheat the oven to 400 degrees F and place a rack in the center of the oven.
• Place the berries in a 12-inch high-sided skillet or braiser set over medium heat. Stir in 1 tablespoon of the flour, 1/4 cup of the sugar, 1/4 teaspoon of the cinnamon and the lemon juice. Cook until all the juices release, 5 minutes.
• To make the crumble topping, in a medium bowl combine the oats, peanut butter, brown sugar, the remaining 1/4 cup granulated sugar and the remaining 3/4 cup flour. Mix with a spoon until combined. Pour the butter into the dry crumble mixture and stir to achieve a crumble consistency. Spoon dollops of the crumble mixture over the berry mixture. Bake until the topping is crisp, 20 minutes. Cool the crumble for 5 minutes, then serve.

PEANUT BUTTER APPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a shallow 8-inch baking pan.
• Line apple slices on the bottom of the prepared pan.
• Mix sugar, flour, cinnamon, and salt together in a bowl. Stir in butter and peanut butter until crumbly. Spread mixture over the apples in the pan.
• Bake in the preheated oven until top is golden brown, about 45 minutes.

PEANUT BUTTER AND APPLE CRUMBLE

Steps:

• Heat oven to 350 degrees; grease a 9-inch square baking pan.
• In large bowl, stir together the apples, peanut butter chips, 3/4 cup sugar and 2 T flour.
• Spread into the prepared pan; dot with 2 T butter.
• In a medium bowl, stir together the remaining 1/4 cup sugar, remaining 1/2 cup flour, oats and cinnamon; cut in the remaining 4 T butter until mixture resembles coarse crumbs.
• Sprinkle the oat mixture over apples.
• Bake 40-45 minutes or until apples are tender and the edges are bubbly.
• Cool slightly.
• Serve warm with whipped cream, if desired.

APPLE PEANUT CRUMBLE

Steps:

• Place apple slices in slow cooker.
• In medium bowl, combine sugar, flour, oats, cinnamon, and nutmeg.
• Mix in butter and peanut butter with pastry blender or fork.
• Sprinkle over apples.
• Cover pot and cook on low for 5-6 hours.
• Serve warm; plain or with ice cream.

PEANUT BUTTER SWIRLED CHOCOLATE BARK

Steps:

• Line an 11x15-inch (28x38-cm) baking sheet with parchment paper. In separate bowls, using a microwave or a double boiler, melt bittersweet and white chocolate over low heat. Whisk peanut butter into warm white chocolate, then spread over parchment into a rectangle measuring about 10x13 inches (25x33 cm). It doesn't need to be perfect as bark will be broken. Drop bittersweet chocolate by large spoonfuls over the just-spread white chocolate mixture. Swirl gently using the tip of a knife. Sprinkle with peanuts and one of the below flavour variations, if desired. Refrigerate about 1 hour until set. Break into large pieces. Variations: Add ⅓ cup (75 mL) of any of the variations below. Sprinkle over bark along with ¼ cup (60 mL) coarsely chopped peanuts. • Tropical: Sweetened shredded coconut, diced dried mango and candied ginger • Dried cherry and orange: Coarsely chopped dried cherries and grated orange peel • Kitchen sink: Pepitas, coarsely chopped pretzels, dried cranberries and cocoa nibs • Toffee PB blast: ¼ cup (60 mL) barely chopped mini peanut butter cups with 2 tbsp (30 mL) toffee bits