Peanut Butter And Strawberry Crisp
Get ready for a delightful twist on fruit crisp that will transport you straight to PB&J heaven. This unique combination is a culinary revelation you didn't even know you needed until now. The luscious, sweet strawberries with their jammy essence beautifully contrast the crisp, slightly salty peanut butter topping. This recipe is incredibly simple to whip up and is an ideal treat for summer dinners that can seamlessly transition into the fall season. If desired, you can divide the crisp into individual serving dishes for a personalized touch. The baking time will remain the same unless you opt for very shallow dishes. Around the 25-minute mark, keep an eye on the crisps to prevent excessive browning of the topping. If needed, cover them with foil to ensure they bake to perfection.
Ingredients
- 3 lb. strawberries, hulled and halved
- 1/2 c. granulated sugar
- Juice of 1/2 lemon
- 3 tbsp. cornstarch
- Pinch kosher salt
TOPPING
- 1 1/2 c. old-fashioned rolled oats
- 1/3 c. all-purpose flour
- 1/2 c. granulated sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. kosher salt
- 1/2 c. creamy peanut butter
- 4 tbsp. butter, melted
- Ice cream, for serving
Instructions
- Preheat oven to 375°. In a 13”-by-9” baking dish, toss strawberries with granulated sugar, lemon juice, cornstarch, and salt. Let sit while making the topping.
TOPPING
- In a large bowl, combine oats, flour, granulated sugar, cinnamon, and salt. Add peanut butter and melted butter and stir until large clumps form.
- Pinch topping together to form some large clumps and scatter over strawberry mixture.
- Bake until topping is golden and strawberries are bubbling and edges look jammy, 35 to 40 minutes. If topping starts to brown too quickly, loosely cover with foil and continue to bake. Let cool 15 minutes before serving.
- Serve with ice cream, if desired.
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