Dessert
Peanut Butter and Strawberry Crumble
Slightly indulgent meets balanced and wholesome in this light & delicious crumble.
45m 9 Servings Raspberry White Fudge & Dark Chocolate
Food Allergy
Healthy Living
Allergen Friendly
Comfort Foods
Gluten Free
Ingredients
- Fruit Sauce:
- 2 cups Strawberries, diced
- 1/2 cup Pineapple, diced
- 2 Tbsp Water, warm
- 2 Tbsp Cornstarch
- 1/4 cup Maple Syrup
- 1 Tbsp Sugar Oat Bottom:
- 2 1/2 cups Quick Oats
- 1/4 cup Maple Syrup
- 1 tsp Cinnamon
- 1 cup PB Crave Razzle Dazzle Peanut Butter
- 1/4 cup Apple Butter
- 1/2 cup Almonds, sliced
- 1 Egg, beaten
Nutrition Facts
Serving Size
1 Square
Calories
380
Total Fat
18g
Cholesterol
21mg
Sodium
131mg
Total Carbohydrate
47g
Dietary Fiber
6g
Sugars
23g
Protein
11g
- To make the filling: Mix the cornstarch in with the warm water until dissolved and set aside. In a medium saucepan, combine the strawberries, pineapple, maple syrup and sugar over medium heat. Bring to a boil and continue to stir well. Remove from heat and stir in the cornstarch slurry. Stir well until thickened, allow to cool.
- Preheat your oven to 325 degrees F.
- To make the oat bottom: In a bowl, combine all of the oat bottom ingredients until it is well blended. Reserve a 1/2 cup. Press the remaining mixture into the bottom of an 8x8 square, or round baking pan sprayed with nonstick spray. Spread with the fruit filling. Crumble the remaining 1/2 cup of oat mixture over the top and add the sliced almonds.
- Bake 25-30 minutes.