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Peanut Butter Jelly Crumble

This peanut butter jelly crumble has all of the flavors of your nostalgic PB & J. Juicy berries and crisp peanut butter topping. It's so good!
5 from 7 votes
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strawberry filling

  • 4 cups strawberries, halved or quartered
  • 3 tablespoons sugar
  • 2 tablespoons cornstarch
  • pinch of salt

crumble topping

  • 1 1/2 cups old-fashioned oats
  • 3/4 cups loosely packed brown sugar
  • ½ cup all-purpose flour
  • 1/4 cup white granulated sugar
  • pinch of salt
  • 6 tablespoons unsalted butter, softened
  • ¼ cup creamy peanut butter
  • vanilla ice cream, for serving
  • chopped peanuts, optional


  • Preheat the oven to 350 degrees F. You need a 9-inch pie plate or 9x9 inch square baking dish.
  • In a large bowl, combine the strawberries, sugar, cornstarch and salt. Stir everything together. Transfer the berries to the dish.
  • To make the topping, stir together the oats, sugar, flour and salt. Add the softened butter and peanut butter and use a fork to incorporate it into the dry ingredients. You can also use your hands to crumble it up and toss it in the mixture – I toss/combine it for a full 5 minutes until it is really incorporated and crumbly – almost the whole mixture is like wet sand. Sprinkle it evenly over the fruit.
  • Bake for 35 to 40 minutes, until the fruit is warm and syrupy and the topping is golden brown. Serve warm with vanilla ice cream and a dollop of creamy peanut butter. If desired, you can sprinkle peanuts on top too!

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