My Peanut Butter and Jelly Crisp recipe is as good as it sounds — warm, sweet, jammy apples and berries with a peanutty crisp topping!
Preheat the oven to 350°F (180°C).
In a large bowl, toss the apples with the raspberries, sugar, cornstarch, and lemon juice, then transfer to a 9-inch round baking dish.
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.