Oatmeal Crumble Topping
1/3 cup quick cooking oatmeal
1/4 cup all-purpose flour
2 tablespoons brown sugar, firmly packed
1/3 cup creamy or chunky peanut butter
1 tablespoon butter, softened
1 2/3 cups all-purpose flour
1 cup quick cooking oatmeal
1/2 cup brown sugar, firmly packed
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter, melted
1 large egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup strawberry, raspberry, grape or any fruit jelly of your choice
Preheat oven to 350°F (175°C). Lightly grease a 9-inch round cake pan with cooking spray.
Prepare the topping by combining oats, flour and brown sugar in a small bowl. Cut in peanut butter and butter with two knives or fingertips until mixture is crumbly; set aside.
In a large bowl, combine flour, oats, brown sugar, baking powder and salt, and mix well.
In another bowl, combine milk, melted butter, egg and vanilla until well blended. Add to flour mixture and stir just until dry ingredients are moistened. Avoid over-mixing.
Pour batter into prepared pan. Spoon jelly by teaspoonfuls randomly over batter. Sprinkle prepared topping evenly on top.
Bake for 35 to 40 minutes or until golden brown and cake tester inserted in center comes out with just a few crumbs clinging to it.
Cool for 10 minutes in pan on wire rack. Cut into wedges and serve warm, with a scoop of your favorite ice cream if desired.