There’s something magical about the combination of peanut butter and jelly, and this Peanut Butter and Jelly Crisp takes it to a whole new level. With a golden, buttery oat topping and a gooey, fruity filling, every bite is a perfect balance of crunchy and soft.

The nutty richness of peanut butter pairs beautifully with the sweet tang of your favorite jelly, creating a dessert that feels both nostalgic and exciting.

Ready in just over an hour, this crisp is surprisingly simple to make but delivers big on flavor and texture. The warm, bubbling filling and crisp topping are irresistible straight from the oven, especially when served with a scoop of vanilla ice cream. It’s the ultimate comfort food that’s sure to become a family favorite.

Ingredients for Peanut Butter and Jelly Crisp

Fruit Filling:
4 cups (20 oz/568 g) Granny Smith apples, peeled, cored, and cut into 1-inch (2½-cm) chunks
3 cups (15 oz/426 g) raspberries (fresh or frozen)
¼ cup (2 oz/57 g) granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
Peanut Butter Crisp Topping:
¾ cup (3¾ oz/105 g) all-purpose flour
⅔ cup (2 oz/57 g) rolled oats
½ cup (2½ oz/71 g) peanuts, chopped
¼ cup (2 oz/57 g) granulated sugar
⅓ cup (2½ oz/71 g) peanut butter
¼ cup (2 oz/57 g) butter, melted
For Serving:
Vanilla ice cream (optional, for serving)

Step-by-Step Instructions

Preheat the oven to 350°F (180°C).
Prepare the Fruit Filling: In a large bowl, toss the apples, raspberries, sugar, cornstarch, and lemon juice until well combined. Transfer the mixture to a 9-inch round baking dish.
Make the Peanut Butter Crisp Topping: In the same bowl, combine the flour, oats, peanuts, and sugar. In a small bowl, mix the peanut butter and melted butter, then add to the flour mixture. Stir until the topping is crumbly and well combined.
Assemble the Crisp: Sprinkle the topping evenly over the fruit mixture. Place the baking dish on a baking sheet to catch any juices during baking.
Bake: Bake for about 45 minutes, or until the topping is golden brown and the fruit juices are bubbling thickly.
Cool and Serve: Let the crisp cool for 20 minutes. Serve warm with a scoop of vanilla ice cream, if desired. Store leftovers covered at room temperature for up to 2 days.

Creative Serving Suggestions

While this Peanut Butter and Jelly Crisp is delicious on its own, try serving it with a scoop of *vanilla ice cream* for a classic pairing. For a twist, drizzle with warm caramel sauce or sprinkle with crushed peanuts for extra crunch. It also pairs wonderfully with a dollop of whipped cream or a side of Greek yogurt for a lighter option.

Storage and Reheating Tips

Store leftovers in an *airtight container* at room temperature for up to 2 days. To reheat, place individual portions in the microwave for 20-30 seconds or warm in the oven at 300°F (150°C) for 10 minutes. For longer storage, freeze the crisp in a freezer-safe container for up to 1 month and thaw before reheating.

Recipe Variations to Try

Switch up the fruit filling by using *blueberries or strawberries* instead of raspberries. For a nut-free version, replace the peanuts with sunflower seeds and use almond butter instead of peanut butter. You can also add a pinch of cinnamon or nutmeg to the topping for a warm, spiced flavor.

Time-Saving Tips for Busy Bakers

Save time by using *pre-sliced apples* or a bag of frozen mixed berries. You can also prepare the topping ahead of time and store it in the fridge for up to 2 days. If you’re in a rush, bake the crisp in a *cast-iron skillet* for faster, even cooking.

Equipment Guidance for Perfect Results

Use a *9-inch round baking dish* or a deep pie dish for even baking. A *baking sheet* underneath will catch any bubbling juices and prevent spills. For easy mixing, a *large mixing bowl* and a *rubber spatula* are your best friends. If you don’t have a baking dish, a *cast-iron skillet* works beautifully too!