Peanut Butter and Jelly Fruit Crisp

5 from 1 vote

Peanut butter strawberry raspberry fruit crisp with melted peanut butter and oat topping. A fun, spring & summer PB & J dessert.

Prep Time15

Total Time45

Servings: servings

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!)