Peanut Butter Raspberry Crisp

Day PartDessert
Menu PartDessert
Cuisine TypeAmerican

McKenzie Hall Jones, RD
Los Angeles

Dietitian Hall Jones developed this recipe with the goal of balancing nutrition and indulgence. Whole wheat flour, oats and peanut butter give the crumb topping a healthy halo and raspberries in the filling provide a good dose of vitamin C. Baking the crisp in individual jars is an attractive and subtle way to promote portion control.


Peanut butter crust and crumble
3/4 cup old-fashioned rolled oats
3/4 cup whole wheat flour
1/4 cup packed dark brown sugar
1/4 cup unsalted butter, melted
1/4 cup chunky peanut butter

Raspberry filling
1 bag (12 oz.) frozen raspberries, thawed
2 tbsp. cornstarch
1/4 tsp. salt

1/4 cup frozen raspberries, thawed
1/4 cup peanuts


1. Preheat oven to 375 F.
2. Prepare peanut butter crust and crumble: In medium bowl, combine oats, flour, sugar and salt. Using a pastry cutter, cut in butter until mixture is crumbly. Incorporate the peanut butter until a crumbly consistency forms.
3. Press about 2 heaping tablespoons of mixture firmly on bottoms of six 4-ounce mason jars; set aside. Reserve remaining mixture for topping.
4. Prepare raspberry filling: In bowl, stir together raspberries, cornstarch and salt. Distribute raspberry filling evenly among the jars; top each with a tablespoon of the reserved peanut butter crumble.
5. Set mason jars on baking sheet; bake 18 minutes or until peanut butter crumble is lightly browned and raspberry filling is bubbling.
6. Allow to cool; garnish with peanuts and additional raspberries, if desired. Seal jars with lids until ready to eat.

Photo courtesy of National Processed Raspberry Council

Latest Recipes

View More