Peanut butter and jelly in dessert form? Yes, please.
Swapping out some of the butter for peanut butter and adding peanuts to the crunchy topping makes this summer berry crisp reminiscent of everyone’s favorite childhood sandwich, and no one will be mad about it.
Serves 8 to 10
- 4 tablespoons unsalted butter, melted
- 2 tablespoons peanut butter (chunky or creamy is fine)
- 1 cup firmly packed light brown sugar
- 1/2 cup whole-wheat or all-purpose flour
- 1 cup rolled oats
- 1 cup roasted salted peanuts
- 1/2 teaspoon kosher salt, plus more
- 3 pints strawberries, hulled and halved
- 2 pints blackberries
- 2 tablespoons lemon juice
- 1/4 cup cornstarch
- Ice cream, for serving
- Position a rack in the lower third of the oven and preheat it to 375°F.
- Stir the melted butter and peanut butter together in a medium bowl. Add 1/2 cup of the brown sugar, the flour, oats, peanuts, and salt, and stir until well combined and the mixture looks moist and chunky. Cool to room temperature.
- Combine the strawberries, blackberries, and lemon juice in a large bowl and toss together. Sprinkle with the remaining 1/2 cup of brown sugar, the cornstarch, and a pinch of salt, and toss again until evenly coated. Pour the mixture into a 1 1/2- to 2-quart baking dish.
- Loosely scatter the topping over the berry mixture in an even layer, squeezing the topping to form some small clumps as you go.
- Set the baking dish on a rimmed baking sheet. Bake until the filling is bubbling and the topping is crisp and deeply browned, 30 to 35 minutes. Remove from the oven and let cool, at least 10 minutes, or as long as you can stand it. Serve warm, with scoops of ice cream.