I have quite a fondness for peanut butter and jelly. It’s probably been mentioned here before, but for years I denied myself the pleasure of the combination. For whatever reason, I was convinced peanut butter alone was where it was at, and I spent four years in high school with a plain peanut butter sandwich. I cringe when I consider all of the missed opportunities for the classic pairing!

In recent years, I like to think I’m making up for lost time, enjoying the two ingredients not just in sandwich form, but also as a dessert! First there were the peanut butter and jelly bars (note to self—make these again!!!), and then I got a little crazy with recipe experimentation and ended up winning a pb&j-themed dessert contest with these mini peanut butter and jelly ice cream cheesecakes.

 I’m back with another dessert that finds a way to incorporate the idea of peanut butter and jelly, here with a berry cobbler topped with peanut butter crumble. The brilliant idea comes from the Peanut Butter & Co Cookbook, a must-have for peanut butter lovers. The cobbler is as good as it sounds, especially when eaten with a scoop of vanilla ice cream! I used frozen berries because it was winter when I made this (hence the lackluster indoor photos), but if you want a less liquid cobbler, go for fresh berries, especially now that they’re in season! In case you're reading this early in the morning, quick go pick up the ingredients and make this for your 4th of July BBQ. Served with a scoop of vanilla ice cream, it's the perfect red, white, and blue dessert!

One Year Ago: Vanilla Cherry Walnut Chocolate Chip Cookies

Two Years Ago: Grilled Favorites for the 4th of July

Three Years Ago: Asparagus, Mushroom, and Goat Cheese Egg Casserole and Coconut Toffee Chocolate Chip Cookies

Four Years Ago: S'mores Bars

Peanut Butter Berry Crumble

Ingredients:
-2 tbsp cornstarch
-1 tbsp lemon juice
-1 cup granulated sugar
-4 cups berries, fresh or frozen
-1 1/2 cups rolled oats
-1/2 cup flour
-2/3 cup light brown sugar
-1/2 tsp ground cinnamon
-1/2 cup unsalted butter, cut into 1/2-inch cubes
-1/2 cup creamy peanut butter
-vanilla ice cream, for serving

Instructions:
1. Preheat oven to 350F. In a large bowl, combine the cornstarch, lemon juice, and 1/4 cup cold water. Stir until cornstarch dissolves. Carefully and gently mix in the berries and the sugar. Transfer the fruit mixture to an 11 x 7 baking dish.
2. In a separate medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Cut in the butter and peanut butter, mixing until the mixture is of coarse meal. Sprinkle on top of the berries. Bake for 20 minutes, or until the top is golden brown. Serve immediately with vanilla ice cream.

from the Peanut Butter & Co Cookbook