Dessertsbiggerbolderbaking5.0
Peanut Butter and Jelly Crisp Recipe
My Peanut Butter and Jelly Crisp recipe is as good as it sounds — warm, sweet, jammy apples and berries with a peanutty crisp topping!
👥 8 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 20 min🔥 Cook: 45 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- baking dish
- bowl
- baking sheet
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C).
2
To Make The Fruit Filling
3
In a large bowl, toss the apples with the raspberries, sugar, cornstarch, and lemon juice, then transfer to a 9-inch round baking dish.
(20 oz/568 g) Granny Smith apples, peeled, cored and cut into 1-inch (2½-cm) chunks4 cups(15 oz/426 g) raspberries, fresh or frozen3 cupscornstarch2 tablespoonslemon juice1 tablespoon
4
Peanut Butter Crisp Topping
(20 oz/568 g) Granny Smith apples, peeled, cored and cut into 1-inch (2½-cm) chunks4 cups(15 oz/426 g) raspberries, fresh or frozen3 cupsTopping
5
In the same bowl, make the topping by combining the flour, oats, peanuts, and sugar.
(20 oz/568 g) Granny Smith apples, peeled, cored and cut into 1-inch (2½-cm) chunks4 cups(15 oz/426 g) raspberries, fresh or frozen3 cupsTopping
6
In a small bowl, combine the peanut butter and melted butter, then mix into the flour mixture until well combined and crumbly.
7
Sprinkle the topping over the fruit, then place the crisp on a baking sheet to collect any juices.
(20 oz/568 g) Granny Smith apples, peeled, cored and cut into 1-inch (2½-cm) chunks4 cups(15 oz/426 g) raspberries, fresh or frozen3 cupsTopping
8
Bake for about ⏱️ 45 minutes, until the crisp is browned and the juices are bubbling thickly.
9
Let cool for ⏱️ 20 minutes before serving while still warm with vanilla ice cream. Cover and store leftovers at room temperature for 2 days.
(20 oz/568 g) Granny Smith apples, peeled, cored and cut into 1-inch (2½-cm) chunks4 cups(15 oz/426 g) raspberries, fresh or frozen3 cupsVanilla ice cream (, for serving)
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