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Individual Peanut Butter & Jelly Crisps

I was having a conversation with a friend the other day about those quick to make or ready-to-eat desserts from our childhoods (Snackin’ Cake, anyone?) I always wanted to be fortunate enough to find some Snack Pack chocolate pudding in my lunchbox, but it never appeared. I think it really was just the little can with the pull-off top that I wanted to have 🙂 . Since my mother worked and we were on our own after school, I do remember having some very fun little processed snacks that I loved – one in particular was in a little plastic cup that I just added hot water to and it turned into some semblance of apple crisp. Not a clue as to what was in it, but I loved it.

Flash forward some 40 years, and now I know that it’s easy to make real fruit crisp with actual fruit and whole foods in it. It is, I promise! I was all set to make some for breakfast one morning, and then was suddenly craving some peanut butter & jelly toast. I turned it into PB&J fruit crisp, and it was amazing! Try it and you’ll see…

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Individual Peanut Butter and Jelly Crisps

  • 1 heaping cup berries (fresh and frozen will both work, but it may need a little more baking time if you use frozen berries)
  • 1 tablespoon chia seeds (optional)
  • 1/2 cup rolled oats
  • 1 tablespoon shredded coconut
  • 2 tablespoons peanut butter
  • 1/2 teaspoon vanilla

In a small bowl toss the berries with the chia seeds if you are using them. The chia seeds take the place of the cornstarch or arrowroot in traditional crisps – they soak up some of the moisture so it isn’t too watery from the fruit. I have made this with and without them, and prefer to have some added. They also add great nutrition, including more protein, Omega-3 fatty acids, and fiber.

Coat a small baking dish with spray or a light coating of oil and place the berries into the dish.

In the small bowl, toss the oats and coconut together. Add the peanut butter and vanilla, and mix well, making sure all of the oats are coated. Put the oat mixture in a layer on top of the fruit.

Bake at 350 degrees for about 30 minutes (may take a little longer for frozen fruit, or a little less if you’re using very small fruit pieces).  I usually cover it for the first 20 minutes, then uncover for the last 10 minutes, and then broil it for 1-2 minutes at the end to make the top brown & crunchy.

Makes 1-2 servings.

 

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