Description
A warm and comforting Peanut Butter & Strawberry Crisp made with juicy strawberries and a golden peanut butter oat crumble topping.
Ingredients
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- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1/2 cup all purpose flour
- 1/3 cup brown sugar, packed
- 1/3 cup creamy peanut butter
- 4 tablespoons unsalted butter, cold and cubed
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl, toss sliced strawberries with granulated sugar, cornstarch, and lemon juice until evenly coated.
- Lightly grease an 8 by 8 inch baking dish.
- Spread the strawberry mixture evenly into the prepared baking dish.
- In a separate bowl, combine rolled oats, all purpose flour, brown sugar, and salt.
- Cut in the cold butter and creamy peanut butter using a fork or pastry cutter until the mixture becomes crumbly.
- Sprinkle the crumble topping evenly over the strawberries.
- Bake for 30 to 35 minutes until the topping is golden and the fruit is bubbling around the edges.
- Remove from oven and let rest for 10 minutes before serving to allow the filling to thicken.
Notes
- Use ripe strawberries for maximum flavor and sweetness.
- Do not overmix the crumble topping to maintain crisp texture.
- Place the baking dish on a sheet pan to catch any bubbling juices.
- Store leftovers in the refrigerator for up to 3 days and reheat at 350 degrees Fahrenheit for about 10 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg