Summertime fruits and vegetables, when the harvest is good, provide many amazing and inspirational recipes.
Currently in New England, Blueberries and Cherries are readily available and are great for Pie or in this case, a simple Crumble.
I had a craving for butterscotch with peanut butter that started when my mom used to make Rice Crispy Treats with that combination. I wanted to use the same recipe as a topping but felt that the Crispies with peanut butter would burn. I thought of mixing a standard streusel topping of sugar, flour and butter combined with peanut butter and butterscotch chips. This is easy but maybe too many steps so I supplemented Granola.
Many times when clients want to learn how to use appliance features, I try to simplify as best as possible. Certainly anyone can read recipes and Use & Care Manuals but sometimes life gets in the way.
Butterscotch Chips taste great but the ingredients including Artificial Flavor are no longer my chips of choice. I replaced them with a caramel sauce.
Every grocery store has prepared caramel sauce (or you could make some) and most households have peanut butter in the cupboard.
Combining these with Granola make a tasty crumble topping that works great in this recipe as well as on top a muffin.
Keep in Mind the Convection Fan intensifies the heat so bake at 325°f and remove the crumble once the fruits starts to bubble up.
This recipe can be prepared using Standard Bake Mode at 350°f with a longer cooking time.