Individual PB & Raspberry J Pies

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Serves Makes 6 individual pies


Peanut Butter Crust & Crumble:
¾ cup old fashioned rolled oats
¾ cup whole wheat flour
¼ cup packed dark brown sugar
¼ cup unsalted butter, melted
¼ chunky peanut butter


Raspberry Filling
12 oz bag of frozen raspberries, thawed
2 tablespoons cornstarch
¼ teaspoon salt

For Garnish
¼ cup frozen raspberries
¼ cup peanuts


  1. Preheat the oven to 375 degrees.
  2. First, make the peanut butter crust & crumble. Combine the oats, flour, sugar and salt. Using a pastry cutter, cut in the butter until the mixture is crumbly. Incorporate the peanut butter until a crumbly consistency forms. Press about 2 heaping tablespoons of the batter firmly on the bottom of each 4-oz mason jar. Set aside.
  3. Next, make the raspberry pie filling. In a large bowl, stir together the raspberries, cornstarch, and salt. Distribute the raspberry filling evenly among the jars.
  4. Top the raspberry pies with one tablespoon of the peanut butter topping.
  5. Set the mason jars on a baking sheet and place in the oven for 18 minutes, or until the peanut butter crumble is lightly browned and the raspberry filling is bubbling.
  6. Allow to cool and garnish with peanuts and additional frozen raspberries, if desired.
  7. Seal jars with Mason jar lids until ready to eat.

Nutrition Info

  • Calories: 290
  • Fat: 14g
  • Saturated fat: 6g
  • Cholesterol: 20mg
  • Sodium: 130mg
  • Carbohydrates: 37g
  • Fiber: 7g
  • Sugar: 11g
  • Protein: 7g


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