McKenzie Hall Jones, RD
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
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