Peanut butter and jelly crumble

A decadent treat using whole ingredients. To make a gluten-free version, just use gluten-free oats. Share with someone you love… or save the extra portion for yourself 😉



For the crumble

  • 1 cup oats (can use gluten-free oats)
  • 2 tablespoons almond flour
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • pinch of sea salt
  • 1 tablespoon ghee or melted butter
  • 2 tablespoons peanut butter (can use any nut butter you like)
  • 2 teaspoons brown sugar

For the fruit layers

  • 12 oz of your favorite fresh or frozen (thawed and drained) berries/fruit
  • squeeze of lemon juice
  • generous pinch of sugar


  1. Preheat the oven to 350 degrees and rinse two 8-ounce glass jars. Set the jars aside.
  2. In a medium bowl, combine your crumble ingredients.
  3. In a separate bowl, add your berries, top with lemon juice, sugar and stir to combine.
  4. Layer the fruit and crumble ingredients in the jars.
  5. Bake for 25 minutes at 350 degrees, until golden and bubbly.
  6. Top with ice cream if you’d like.
  7. Enjoy!


  • No glass jars? No worries. Use a small baking dish or two ramekins.


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