If the entire mixture is not melted, microwave in 15 second increments, stirring well after each, until it is. Whisk until smooth. Spray the bottom of a 9×13 pan with non-stick cooking spray. Bake at 400° for 20-22 minutes or until topping is lightly browned. SECOND STEP: Using a small mixing bowl, combine the crushed cookies and the melted butter. Spread the preserves on top of the crust. Sprinkle topping over the batter. Bake for 10 minutes. Peanut crunch Treat your crumble to an American-style flavour by adding a dollop of crunchy peanut butter spread to the topping. Cut in peanut butter and butter with fork until resembles coarse crumbs. Meanwhile, toss together sliced bananas, lemon juice, 1 cup sugar, and cornstarch in a large bowl. Carefully spread the jam over the entire surface of the pie filling. Whisk together until incorporated and there are no lumps. Reserve 1 cup of crumb mixture for the topping. Sprinkle with remaining half of the crumble. Scald milk over medium heat. Chill in the refrigerator for at least 5 minutes or until ready to use. Serve warm! In a separate small bowl, mix together the peanut butter, maple syrup, almond and vanilla extracts. Instructions. Absolutely perfect for this time of year when you want something super cosy and delicious. Preheat oven to 375º F. Line muffin tins with paper liners. Set aside. Mix crushed graham crackers, melted butter, and honey together (I used a food processor). In a large bowl, combine flour, baking soda, baking powder and salt. Transfer the berries to the dish. Place in the refrigerator for at least 30 minutes while preparing the rest of the recipe. In a medium bowl to prepare topping, stir together oats, flour, brown sugar, cinnamon and salt. Preheat the oven to 350 degrees F. Place the butter and peanut butter together in a bowl and microwave for 30 seconds, stirring well. Press remaining crumb mixture evenly into the bottom of greased pan. Put some crumbs in the bottom of each pie crust. Cream together the butter, 1/3 cup of brown sugar, and peanut butter until smooth. Prepare the crumble topping: In a medium bowl, stir together the oats, flour, brown sugar, cinnamon and salt. Add in sugar, vanilla extract, and pinch of salt, and . Stir cookie base ingredients to completely coat all the crumbs. Cream together butter, peanut butter, and sugars until completely mixed and creamy. Cut in the . Set aside 1/3 cup for topping. Cut in peanut butter and butter until mixture resembles coarse crumbs. Stir in 1 tablespoon of the flour . I just love crumb toppings on desserts: coffee cakes, pies and brownies. Stir in peanut butter chips, then sprinkle mixture over apples. Advertisement. I carefully roll the dough back onto the rolling pin, lift up and unroll it into a 9 inch pie pan. Add in the butter and peanut butter. chopped peanuts, optional Instructions Preheat the oven to 350 degrees F. You need a 9-inch pie plate or 9x9 inch square baking dish. Bake for 25-30 minutes until the topping is browning slightly. Make the chocolate crumbs by combining the sugar, cocoa powder, flour and salt in a bowl. sift together dry ingredents add to peanut butter mixture alternating with buttermilk beating well with each addition. FIRST STEP: Preheat the oven to 350°F. This peanut butter crumb topping goes well with a fudgy brownie and I used a box mix here. Crumble Topping Place the rolled oats, oat flour and peanuts in a large bowl. Gently press dough into pan bottom and up sides. STEP 2. Stir in 1/2 cup miniature chocolate chips. blend in eggs and vanilla. Heat 3 cups milk, butter and sugar until scalding, stirring constantly. Add the flour and oats and mix until it is crumbly. Melt butter and stir into dry ingredients. Spread the brownie batter in a 9 x 13 baking dish. Scoop the peanut butter into a small microwave dish and heat for 30 seconds to soften it. Sprinkle with topping. The sky's the limit. 1 1/2 cups strawberry preserves. 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. Stir in the peanut butter, melted coconut oil and coconut sugar until you have a crumbly, but combined mixture. Sprinkle mini chips on top. Add eggs and mashed bananas. Place thinly sliced apples in baking dish. Mix together the baking mix, sugar, creamer, and butter with a fork until a soft dough forms. Place the berries in a 12-inch high-sided skillet or braiser set over medium heat. Sprinkle with reserved topping and chocolate chips. Saute and simmer for 15-20 minutes, stirring occasionally. Spoon mixture into pie shell. Directions. Spread about half of the peanut butter mixture in the bottom of the cooled pie crust. On a floured work surface, roll dough out to 1/4 inch thick, working from the center outwards. Preheat the oven to 425°F. Rate this recipe! Cook until mixture has thickened but remove from heat before boiling. Pack tightly into a greased pie pan and use a fork and the bottom of a glass or measuring cup to really press it in. In a medium bowl, stir together oats, flour, sugars, and salt. Remove the plastic wrap then spread the prepared whipped cream (or Cool Whip) over the top of the custard. 6. Stir until just combined. Add cornstarch mixture to hot mixture while stirring with a whisk. Instructions. Then add the eggs, and the vanilla extract. In the meantime, prepare the Peanut Butter Cookie Crumble. Directions. To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute. Set mixture aside. Set the other aside. Using your fingers, crumble the mixture onto a baking sheet lined with parchment paper and bake in a pre-heated 400 degree oven for 15 minutes. Preheat oven to 350°F and grease 2 12-cup muffin tins. Preheat your oven to 350ºF. Prepare the crumble topping: In a medium bowl, stir together the oats, flour, brown sugar, cinnamon and salt. Peanut Butter Crumb Topping. Add the peanut butter chips and pulse once or twice just to distribute the chips into the batter. Cheesecake topping ideas include whipped cream, caramel sauce, various chocolate topping, ice cream, fresh strawberry, chocolate chips, powdered sugar, and cherry pie filling to name a few. Reserve the rest of the crumbs. Combine the 1 1/4 cups of flour, 3/4 cup of oats, and salt in a bowl and set aside. Add in the egg and beat well. Cut in the peanut butter and butter until the mixture resembles coarse crumbs. Think of it as a lovechild between decadent oatmeal banana bread and jam-filled peanut butter donut, only easier to make, more fun to eat and way healthier for you. Bake at 350 F fo about 8 minutes. Bake the pie for 50-60 minutes until the topping is brown and the filling is bubbling. Cookies: In a large mixing bowl or a mixer with a stand, place the butter, peanut butter and the brown sugar. In a separate large bowl, combine all topping ingredients until crumbly. In a separate bowl, mix flour, sugar, salt, vanilla, egg yolks, and milk. Stir everything together. Gently pour over the peanut butter pie and smooth evenly. Pour apples into prepared baking dish. Stir well and crumble (or drop in clumps, as the mixture will be thick) onto the cake batter in the pan. Filling In a large bowl, add in brown sugar, flour, and cinnamon. Preheat oven to 350 degrees and very lightly grease a baking sheet or line with a baking mat . Reserve one cup from the mixture (for the topping) and press the remaining onto the bottom of the prepared pan. It should be a sort of crunchy mixed up mess. Spread the oat mixture over the fruit and cover evenly. Serves 16-20. Bake apple crisp at 350F 30-35 minutes or until apples are tender and bubbly and topping is golden brown. Stir in the melted butter and mix together. Prepare the muffins: In a large bowl, combine the flour, ground oats, baking powder . Bake for 25-28 minutes. Set aside. Bake for 10 minutes. Cream together softened butter and sugar with an electric mixer until light and fluffy. Peanut Butter Crumble Coffee Cake A Kitchen Addiction. In a large bowl, combine the strawberries, sugar, cornstarch and salt. Using a fork, cut in the butter/peanut butter until it resembles small pebbles. Next, slowly add the flour, baking soda, and the salt; stir just to combine. For crumb topping, BEAT 1/2 cup flour, 1/2 cup brown sugar, 1/2 cup peanut butter and 2 tablespoons softened butter in medium bowl with electric mixer at medium speed until crumbly. Enjoy choosing. Preheat the oven to 350°F. But what I love most about this particular muffin is the secret bite of strawberry jam in the center, hidden away as a surprise. Pour apple mixture into pie crust, and gently press down to make the filling somewhat flat. Preheat the oven to 400 degrees F and place a rack in the center of the oven. Stir buttermilk, peanut butter, yogurt and vanilla extract together and set aside. 1 cup peanut butter baking chips Instructions Grease a 9×9 inch baking dish and preheat oven to 325°F. Instructions. Preheat the oven to 350 degrees with the rack in the middle position. Preheat oven to 350 degrees. Combine flour, granulated sugar and 1/4 cup dark brown sugar in a large mixing bowl. Pour apples into prepared baking dish. The combination of peanut butter, banana and oats is fantastic in muffin form. 1½ tbsp butter or margarine, chilled. BEAT remaining 1/2 cup peanut butter and 1/4 cup butter in large bowl at medium speed until blended. Add baking powder, salt, and flour. Step 5: Pour the cream cheese mixture over the crust and spread out evenly. This is your oat flour. Remove from oven and allow to cool . Add melted butter and oil and mix well. Let cool completely on a wire rack before filling. Remove the pit. Fold in the chocolate chips using a spatula. To make the topping, stir together the oats, sugar, flour and salt. Stir together until just combined. Combine corn starch, salt, 1 cup of cold milk, egg yolks, and vanilla in a medium bowl. STEP 2 Mix peanut butter and eggs (2 whole + 1 yolk) together. Freeze pie crust for 15 minutes before filling. Add the egg, brown sugar, vanilla, and whisk until smooth. Place the diced apples and 1/2 cup caramel topping in a 10-inch cast iron skillet on medium heat. In a large mixing bowl combine graham cracker crumbs, brown sugar, melted butter, salt, and peanut butter with a fork until crust mixture forms. Make the cake: Preheat oven to 350°F/180°C. Add the whipped topping and pulse until combined. 55+ Easy Dinner Recipes for Busy Weeknights. To prepare the filling, gently toss together the strawberries, granulated sugar, and cornstarch. Preheat the oven to 350 degrees. 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. Top with aluminum foil and bake for another 10-15 minutes or until filling starts to bubble. Set aside. Gently mix in 3 cups whipped topping until thoroughly combined. Press down gently to create a level surface. Combine brown sugar, flour, oats, cinnamon and nutmeg. Spread the crumble topping over the bananas and bake for 25-30 minutes, until golden. Wait momentarily before adding the egg so you don't scramble it. Yes, brownies too! combine topping ingredents and crumble over cake batter. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. In a large mixing bowl combine graham cracker crumbs, brown sugar, melted butter, salt, and peanut butter with a fork until crust mixture forms. Using a wooden spoon or a fork, stir in butter and peanut butter until mixture is crumbly. Add this wet mixture to the dry mixture and stir thoroughly to bring the ingredients together, then use your hands to form a crumbly mix. 1 cup creamy peanut butter 1 tbsp butter Instructions Heat oven to 350 degrees Fahrenheit. Sprinkle with topping. Preheat oven to 375°F. Either spray a 12-cup muffin pan with nonstick spray or line with cupcake liners. Mix well until all ingredients are combined and slightly moistened. Bake for 20 minutes. In a medium mixing bowl combine the butter, sugars, salt, flour, oats and baking soda. Bake for 20 to 22 minutes, top should be lightly golden brown. The gooey base is made from seasonal apples and pears with sticky dates and spices, then topped with a lovely nutty peanut butter topping. To make the apple filling, put the apples, sugar, flour, and lemon juice in a large bowl. Mix together. pour into prepared pan. To prepare the topping, stir together the oats, powdered peanut butter, and brown sugar. Step 1. Preheat oven to 375º F. Line muffin tins with paper liners. In a medium saucepan, whisk together the cornstarch, 2/3 cup sugar, and salt. STEP 1 Heat oven to 180C/160C fan/gas 4. Bake for 30-40 minutes or until toothpick inserted in the center comes out clean. Stir in the raspberries, bring to a gentle simmer, then tip the fruit into a baking dish, about 20 x 25cm. 55+ Easy Dinner Recipes for Busy Weeknights. Add a few drops of water at a time to help it come together. Stir in the raspberries, bring to a gentle simmer, then tip the fruit into a baking dish, about 20 x 25cm. The package mix was for an 8×8 pan but I cooked it in a 9×9 to thin it out just a little and allow for just as much topping as there is base. Crumble the remaining crust over the top of the candy bars. Peach Peanut Butter Crisp Instructions: Preheat oven to 375 degrees F. 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