This peanut butter jelly crumble captures all the flavors of a classic PB&J. A warm strawberry filling stands in for the jelly while a crunchy topping infused with creamy peanut butter delivers the perfect contrast. Juicy berries and a crisp peanut butter topping—what’s not to love?
Here’s a fruity dessert everyone raves about: a peanut butter strawberry crisp that blends nostalgia with grown-up flavor.
This peanut butter strawberry crisp is essentially the ideal PB&J dessert: bright, jammy strawberry filling topped with a peanut butter-forward crumble that’s irresistible.
I’m here for it.
Quick question: what jelly flavor do you prefer for a PB&J? I’m a committed strawberry person—always have been. As a kid I rarely got it because my brothers preferred grape, so making a dessert that highlights strawberry flavors feels extra satisfying.
While I love strawberry cobbler and cobbler bars, a crisp is unbeatable for texture. The crunchy bits on top of warm, syrupy fruit are a total flavor and texture explosion.
The filling isn’t made with actual jelly; the strawberries cook down into a jam-like, syrupy mixture that mimics jelly beautifully. If you want extra jammy intensity, you can stir in a spoonful of your favorite jelly before baking.
The crumble topping features peanut butter mixed with butter and the standard oat-flour-sugar base so every bite is salty, sweet, and peanut-buttery. For an extra flourish, swirl a little more peanut butter on top after baking.
Serve it warm with vanilla ice cream and prepare for bliss.
Oh my gosh.
The peanut-buttery crumble mixed with warm, jammy strawberries and melting vanilla ice cream is genuinely heavenly. If you love fruit desserts, you’ll be obsessed.
You can easily swap or add berries—blueberries, blackberries, raspberries, or a mixed-berry combination all work well.
This dessert is best served warm, though you can do some prep ahead: toss the berries with sugar and cornstarch and refrigerate, and combine the dry crumble ingredients and store them in a sealed bag. Add the butter and peanut butter to the dry mix just before baking, then assemble and bake so it’s warm when served.
Everyone will love a warm, bubbly dish straight from the oven.
Peanut Butter Jelly Crumble
Peanut Butter Jelly Crumble
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Ingredients
Strawberry filling
- 4 cups strawberries, halved or quartered
- 3 tablespoons sugar
- 2 tablespoons cornstarch
- pinch salt
Crumble topping
- 1 1/2 cups old-fashioned oats
- 3/4 cups loosely packed brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup white granulated sugar
- pinch salt
- 6 tablespoons unsalted butter, softened
- 1/4 cup creamy peanut butter
- vanilla ice cream, for serving
- chopped peanuts, optional
Instructions
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Preheat the oven to 350°F. Use a 9-inch pie plate or a 9×9-inch square baking dish.
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In a large bowl, combine the strawberries, sugar, cornstarch and a pinch of salt. Stir until the berries are evenly coated, then transfer them to the prepared dish.
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For the topping, mix the oats, brown sugar, flour, granulated sugar and a pinch of salt. Add the softened butter and creamy peanut butter, then use a fork or your hands to work them into the dry ingredients until the mixture is crumbly and resembles wet sand. Sprinkle the crumble evenly over the fruit.
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Bake for 35 to 40 minutes, until the filling is bubbly and the topping is golden brown. Serve warm with vanilla ice cream and an optional dollop of peanut butter or a sprinkle of chopped peanuts.
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Peanut butter jelly time!