This thick and creamy pie combines the infamously tempting pairing of peanut butter and chocolate.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1 ¼ cups fresh blueberries
- 1 ¼ cups fresh raspberries
- 4 tablespoons all-purpose flour, divided
- 3 tablespoons white sugar, divided
- ½ teaspoon salt, divided
- ¼ teaspoon ground cinnamon
- ½ cup rolled oats
- ½ cup chopped walnuts
Instructions
- Butter four 6-ounce ramekins and place remaining butter in a medium mixing bowl; set aside.
- Combine blueberries, raspberries, 1 tablespoon flour, 1 tablespoon sugar, and 1/4 teaspoon salt in a bowl. Stir to coat berries with dry ingredients; divide evenly in the prepared ramekins.
- Add remaining 3 tablespoons flour, 2 tablespoons sugar, and 1/4 teaspoon salt to the butter in the mixing bowl Add oats and cinnamon. Cut dry ingredients into the butter with a fork until crumbs are pea-sized. Stir in walnuts. Divide topping evenly among the ramekins.
- Place ramekins in the basket of a 5.3-quart air fryer and air fry at 350 degrees F (175 degrees C) until browned and bubble, 13 to 15 minutes. Be sure to monitor for browning, as they cook quickly!
- Carefully remove ramekins with tongs and place on a rack to cool for about 15 minutes before serving.
- Four 6-ounce ramekins will fit my 5.3-quart air fryer, perfectly. A larger size or a different brand may accommodate more than 4, or you may make in batches, if you have a smaller one.
Nutrition Facts
| Calories | 295 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 6 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 293 mg |
| Sugars | 16 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |