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Mini Peanut Butter & Jelly Crumble Cups

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Lily
Published
The beauty of this recipe is that you can make it in a full suit, you only need very little equipment.

150g cold butter, cubed
250g plain flour
100g caster sugar
100g desiccated coconut
2 free range eggs, beaten
1 tsp vanilla bean paste
3–4 heaped tbsp crunchy peanut butter
200g raspberry jam
Whipped cream or vanilla ice cream, to serve

Preheat your oven to 200°C/400°F/Gas mark 6. Grease a mini muffin tray well.
Add the flour and butter to a large bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
Stir in the caster sugar and desiccated coconut. Set aside about 180g for the crumble topping.
Add the beaten egg and vanilla to the rest of the pastry mix, and mix together with two forks until the dough starts to clump. Add a few drops of cold water if necessary to bring the mixture together.
Press small amounts of the dough (a heaped teaspoon or so) into each mini muffin cup, pressing up the sides to form little pastry cases.
Drop ½ tsp crunchy peanut butter into each cup, followed by ½ tsp raspberry jam (no need to be too precise, just aim for balance!).
Sprinkle over clumps of the reserved coconut crumble mix, gently pressing it down so it sticks.
Bake the cups in the preheated oven for 18–20 minutes, or until the tops are golden and the filling is bubbling.
Let them cool completely in the tin, then carefully twist or lift out.
Serve as they are, or go all out with a spoonful of cream or scoop of vanilla ice cream. Enjoy!
Category
Food
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