This berry peanut butter crisp is a unique take on a traditional summer dessert and PB & J! Fresh or frozen berries form the base while crispy oats and peanut butter add textural contrast. While crisp recipes often include wheat flour and butter, there are some options to make this fresh berry dessert gluten-free and vegan.
Preheat your oven to 350°F.
In a 9 or 10-inch baking dish or skillet stir together the berries with tapioca starch and brown/coconut sugar. Set aside while preparing the peanut butter crumble topping.
In a bowl stir together PB2 powder, oat flour, rolled oats, and salt. Then add the melted butter/coconut oil, sugar, and vanilla extract. Work everything together until a lumpy crumble mixture forms.
Spread the topping evenly over the fruit in the baking dish. Place in the oven and bake for 30 minutes. The fruit should be bubbly and the topping golden brown.
Let rest for 5-10 minutes before serving. If desired, add a scoop of (dairy-free) ice cream or whipped (coconut) cream to each serving.
*when using frozen berries, add them first to a saucepan together with the tapioca flour and sweetener. Then heat gently until the berries are defrosted and are starting to simmer (about 5 minutes)