Peanut Butter and Jelly Crisp

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

Directions

Key ingredients

Cornstarch

1. Preheat the oven to 350°F (180°C).

To Make The Fruit Filling

2. 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

3. In the same bowl, make the topping by combining the flour, oats, peanuts, and sugar.
4. In a small bowl, combine the peanut butter and melted butter, then mix into the flour mixture until well combined and crumbly.
5. Sprinkle the topping over the fruit, then place the crisp on a baking sheet to collect any juices.
6. Bake for about 45 minutes, until the crisp is browned and the juices are bubbling thickly.
7. Let cool for 20 minutes before serving while still warm with vanilla ice cream. Cover and store leftovers at room temperature for 2 days.