Description
Peanut Butter and Strawberry Crisp is a warm, comforting dessert featuring juicy strawberries baked under a crunchy peanut butter oat topping. Serve it with ice cream for a perfect sweet treat.
Ingredients
Scale
- 3 lb. strawberries, hulled and halved
- 1/2 cup granulated sugar
- Juice of 1/2 lemon
- 3 Tbsp. cornstarch
- Pinch kosher salt
- 1 1/2 cups old-fashioned rolled oats
- 1/3 cup all-purpose flour
- 1/2 cup granulated sugar (additional)
- 1 tsp. ground cinnamon
- 1/2 tsp. kosher salt (additional)
- 1/2 cup creamy peanut butter
- 4 Tbsp. butter, melted
- Ice cream, for serving
Instructions
- Preheat oven to 375°F (190°C). In a 13×9-inch baking dish, toss strawberries with sugar, lemon juice, cornstarch, and a pinch of kosher salt. Let sit briefly.
- In a large bowl, mix oats, flour, additional sugar, cinnamon, and additional salt. Stir in peanut butter and melted butter until clumps form.
- Pinch topping into large clumps and scatter evenly over strawberry mixture.
- Bake for 35–40 minutes until topping is golden and strawberries are bubbling. Cover with foil if topping browns too fast.
- Let cool 15 minutes before serving. Serve warm with ice cream.
Notes
- Use gluten-free flour and certified gluten-free oats for a gluten-free version.
- Replace butter with coconut oil and use dairy-free ice cream for a dairy-free option.
- Swap sugar with coconut sugar or preferred sweetener.
- Add nuts or spices like nutmeg or allspice for flavor variations.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg
Keywords: strawberry crisp, peanut butter dessert, fruit crisp, baked dessert, summer dessert