Peanut Butter and Jelly Crisp
Shaziya
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.
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Fruit Filling
- 4 cups Granny Smith apples, peeled, cored and cut into 1-inch (2½-cm) chunks
- 3 cups raspberries, fresh or frozen
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
Topping
- ¾ cup all-purpose flour
- ⅔ cup rolled oats
- ½ cup peanuts, chopped
- ¼ cup granulated sugar
- ⅓ cup peanut butter
- ¼ cup butter, melted
- Vanilla ice cream, for serving
Preheat the oven to 350°F (180°C).
To Make The Fruit Filling: In a large bowl, toss the apples with the raspberries, sugar, cornstarch, and lemon juice, then transfer to a 9-inch round baking dish.
Peanut Butter Crisp Topping: In the same bowl, make the topping by combining the flour, oats, peanuts, and sugar.
In a small bowl, combine the peanut butter and melted butter, then mix into the flour mixture until well combined and crumbly.
Sprinkle the topping over the fruit, then place the crisp on a baking sheet to collect any juices.
Bake for about 45 minutes, until the crisp is browned and the juices are bubbling thickly.
Let cool for 20 minutes before serving while still warm with vanilla ice cream. Cover and store leftovers at room temperature for 2 days.
Keyword crisp, dessert, easy recipe, jelly, peanut butter