Individual PB & Raspberry J Pies

Made with whole grain oats, chunky peanut butter, and naturally sweet-tart frozen raspberries, these single serving, kid-friendly pies are loaded with the incomparable flavor of a classic PB&J. It’s a dessert you can feel good giving your kids in their lunchbox.

Course Dessert

Servings individual pies

Calories 290

Ingredients

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

Instructions

Preheat the oven to 375 degrees.
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.
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.
Top the raspberry pies with one tablespoon of the peanut butter topping.
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.
Allow to cool and garnish with peanuts and additional frozen raspberries, if desired.
Seal jars with Mason jar lids until ready to eat.

Nutrition