Peanut Butter & Jelly Fruit Crisp. There are few baked goods that are crazy easy and still wildly delicious. A fruit crisp is one of those. Sweet, tart fruit, warm and bubbly topped with crisp, buttery oat topping. I personally, can’t eat one without cold vanilla ice cream. This time around, I added a melty peanut butter into the topping & chose strawberries and raspberries as the fruit. Given the insane time we are in, I am just loving homey recipes that make us happy! And what is better than peanut butter & jelly?
The Ingredients: Peanut Butter Strawberry Raspberry Crisp
The strawberry & raspberry combination was the best option for that quintessential jelly flavor. I tried this with a bunch of berries, and these two beauties won out in the end. Raspberries stay really tart and flavorful when cooked. It is perfect with the roasted strawberry slices. The crumble topping is a simple, melty, salty peanut butter baked with oats and topped with roasted peanuts. Crunchy, peanut buttery and salty.
No, it is not mandatory to add vanilla ice cream on a warm piece of this PB&J crisp. But I think a fruit crumble absolutely needs sweet, melty vanilla ice cream. I just realized that is the second time I talked about ice cream in this very short post, so if that isn’t telling I don’t know what is. That being said, there are few things on earth that WOULDN’T benefit from a huge scoop of ice cream in my opinion. Anyone else?
The Process
I know most of my blog posts here are to go into further detail of the how’s and why’s of the cooking or baking process. But this one is so simple. Cut your fruit, toss in sugar. The crumble topping? Melt butter and peanut butter and toss all ingredients together in a bowl. Bake until fruit is bubbling like crazy. That’s it! But if you want more, there is a step by step video guide on my Instagram tagged right below.
And if it is this this Peanut Butter & Jelly crisp, comment below or message me on my Instagram @quartersoulcrisis! I want to hear your thoughts.
Peanut Butter and Jelly Fruit Crisp
Equipment
- 8 or 9 inch pie dish
Ingredients
- 3 1/2 cups sliced strawberries
- 1 1/2 cups raspberries about 6oz
- 1/4 cup white sugar
- 1 tsp vanilla extract
- 1 tbs lemon juice
- 1/4 cup raspberry preserves optional
- 2 tbsp cornstarch
- splash of water
Peanut Butter Crumble Topping
- 1/3 cup natural peanut butter melted
- 3 tbs butter or coconut oil melted
- 1/4 cup maple syrup
- 1 cup old fashioned rolled oats
- 2/3 cup all purpose flour
- 1/2 cup chopped peanuts
- 1/2 tsp kosher salt
- 1/4 cup sugar white or brown
Instructions
- Preheat the oven to 350° & Prepare Fruit: Slice strawberries. In a medium bowl, add strawberries, raspberries, sugar, vanilla & lemon juice. Toss and set aside.
- Make Crumble Topping: Melt peanut butter in microwaveable dish & butter in the microwave in 30 second increments. Stir together. Add maple syrup and stir until combined. In a separate mixing bowl, add oats, flour, peanuts, salt, & sugar. Whisk or toss until combined. Pour in melted peanut butter mixture and toss until everything is fully incorporated and flour is combined and no longer looks dry. You may have to use your hands. Topping should hold together when squeezed.
- Assemble: Using a slotted spoon, scoop out the fruit from the bowl. Reserve juices. Place fruit into the bottom of pie dish and spread evenly. Add the cornstarch to reserved juices and whisk together until no clumps remain. Add a splash water if you need (it should be easily poured over top of fruit). Pour cornstarch slurry over fruit & toss to coat. If using, dollop raspberry preserves in small dollops over fruit. Finally, squeeze crisp topping in handfuls over fruit & crumble over the top.
- Bake for 30-35 minutes or until topping is beginning to brown, fruit is bubbling, and it smells awesome. Let sit 5-10 minutes before serving. Serve with vanilla ice cream (or a peanut butter swirl!)
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