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Hi Bold Bakers!
WHAT YOU GET: This Peanut Butter and Jelly Crisp recipe has warm, sweet, jammy apples and berries with a peanutty crisp topping — a homemade summery dessert honoring the classic combination of peanut butter and jelly!
Attention all peanut butter and jelly fans! This homemade peanut butter and jelly crisp is about to become your favorite dessert! If you love the classic combo of PB&J, you’ll adore this crisp recipe made with fresh apples and berries, peanuts, and peanut butter.
For the filling of this easy dessert, apples and raspberries are baked down until they become irresistibly jammy, and the crisp topping has a delicious peanutty twist. Instead of a traditional crisp, I added chopped peanuts and peanut butter to the mix. That peanut topping perfectly balances with the sweet, warm fruit in flavor and texture!
This recipe really gives the old go-to school lunch an upgrade! Make it even more special by topping it with homemade Dulce de Leche Ice Cream!
What Apples Should I Use For Baking?
Some apples are better for baking than others. For this peanut butter and jelly crisp, and for most of my baking, I like to use Granny Smith apples. Granny Smiths bake beautifully, and I love the tartness they bring to a dish.
You could also use Honeycrisp, Braeburn, Golden Delicious, or Pink Lady apples.
What Type Of Peanut Butter Should I Use? Can You Use Natural Peanut Butter For Baking?
I used conventional salted creamy peanut butter for this recipe, so feel free to use some of the Jif or Skippy you have in your cupboard. You could also opt to use crunchy peanut butter for a little more texture.
You can use natural peanut butter, but keep in mind the texture is very different from the shelf-stable peanut butter in most grocery stores. That’s because natural peanut butter does not have emulsified oil, which keeps the peanut butter together. Natural peanut butter spreads a lot more than conventional peanut butter. You may have to play around with the amount of peanut butter you add to the recipe if you are using natural.
The peanut butter in this recipe is salted. If you are using unsalted peanut butter, add a ¼ teaspoon of salt to the crisp topping.
Tools You Need To Make Peanut Butter And Jelly Crisp
- Measuring cups and spoons
- Mixing bowls
- 9-inch round baking dish
Gemma’s Pro Chef Tips For Making Peanut Butter And Jelly Crisp
- I like tart Granny Smith apples for baking, but feel free to swap these out with apples of your choice. Just know that not all apples are good for baking as some will break down too much. Honeycrisp, Braeburn, Golden Delicious, and Pink Lady apples are good options.
- You can swap out the raspberries for any other berry of your choice.
- Almond butter fans can replace the peanuts and peanut butter in this recipe with almonds and almond butter in the same amount.
- If you are using unsalted butter and peanut butter for this recipe, add a ¼ teaspoon of salt to the crisp topping for the best flavor.
- Of course, Vanilla Ice Cream is perfect with this, but why not try my homemade Dulce de Leche Ice Cream for a fun variation?
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Try These Recipes!
Peanut Butter and Jelly Crisp Recipe
Ingredients
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
- Topping
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
- Vanilla ice cream , for serving
Instructions
- 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.
Could I use chunky peanut butter instead of using peanut butter and peanut ms separately?
Could I put PB Powder in instead of the peanut butter? Thank you