PB&J Crisp

Fruit crisp is a really easy and fast dessert to make. It is not finicky at all, the ingredients and their ratios do not have to be very specific and it always turns into a warm, grounding dish. Since the doughy part is made primarily from oats (whole grains) instead of refined white flour like fruit pies and tarts the end product has much more protein and fiber as well as B vitamins and several minerals including manganese, magnesium and phosphorus, all important for bone formation and several other body functions. Not only do all those nutrients make it healthier, but they also make it more filling.

Since crisp is pretty similar to granola, any leftovers make a good breakfast with some yogurt. For this one I used fresh, local berries to form a thick, rich base reminiscent of homemade jam. Butter is usually used in crisp part to add flavor and keep the oats and flour together but any kind of nut butter can do that job so I substituted peanut butter to compliment the berries.