Peanut Butter Jelly

This heartwarming peanut butter and jelly cobbler takes the classic sandwich we all grew up with and turns it into a cozy, soul-satisfying dessert that'll transport you straight back to childhood with each bite. When the fruity strawberry base meets the crispy, nutty peanut butter cookie layer on top, you get this amazing mix of tastes and textures that'll knock out any sweet tooth.

I came up with this when my sister's kids stayed over during summer vacation. They weren't sure about it at first, but after trying it, they wanted it instead of cake for every birthday from then on.

Ingredients

• Strawberry pie filling: The canned stuff gives you reliable sweetness and texture while cutting down your prep time dramatically
• Peanut butter cookie mix: This handy shortcut packs real peanut butter taste without having to measure out tons of separate ingredients
• Melted butter: Works as the perfect glue for your cookie topping and adds a wonderful richness to every bite

Step-by-Step Instructions

Preheat the Oven:

Get your oven going at 375°F so it's nice and hot when your cobbler's ready to bake. This temp makes sure you get that golden cookie top while the filling gets all bubbly underneath.

Prepare the Filling:

Empty both strawberry pie filling cans into a 9x13 inch baking dish, spreading it all around. Make sure you get every last bit out of those cans so all the strawberry goodness is evenly spread out.

Mix the Topping:

Throw the peanut butter cookie mix and melted butter in a bowl and mix them up good. Keep stirring until all the dry stuff gets wet. You want it crumbly but still sticky enough to clump when you squeeze it.

Top the Cobbler:

Grab pinches of the cookie mixture and drop them all over the strawberry layer. Try to cover most of the surface, but don't worry about small gaps - they'll let the filling bubble up and look pretty.

Bake to Perfection:

Stick your dish in the hot oven and let it cook for 35 to 40 minutes. You'll know it's ready when the peanut butter topping turns a nice deep gold color and you can see the filling bubbling around the edges.

Cooling Period:

Pull it out and let it sit for about 10 minutes. This helps the filling firm up a bit and makes sure nobody burns their mouth, but it's still nice and warm when you dig in.

Serve and Enjoy:

Scoop big spoonfuls into bowls while it's still warm. If you add cold ice cream on top, you get this awesome hot-cold thing happening that makes it even better.

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My grandma always told me that good desserts bring folks together, and this cobbler proves her right every single time. The first time I brought this to a family dinner, everyone went quiet mid-sentence when they tasted it, then broke into a bunch of oohs and aahs.

Make Ahead Options

You can get this cobbler all set up to 24 hours before you plan to bake it. Just fix it as shown through the step where you put the cookie dough on top, then wrap it tight with plastic and pop it in the fridge. When you're ready to cook it, take it out while your oven heats up, then bake as usual, just add about 5 more minutes since everything's cold from the fridge.

Perfect Pairings

This cobbler's great all by itself, but adding the right sides makes it something you won't forget. Vanilla ice cream is the go-to choice, melting all through the warm dessert. For something different, try butter pecan ice cream which goes really well with the peanut butter flavor. A spoonful of whipped cream with just a touch of sugar makes a fluffy contrast to the crunchy top. If you're crazy about peanut butter, drizzle some warm peanut butter over everything right before you serve it.

Dietary Adaptations

You can tweak this recipe for different diets pretty easily. If you can't have gluten, just grab a gluten-free peanut butter cookie mix instead. Lots of popular brands make them now and they turn out really good. If you want less sugar, look for pie filling with reduced sugar or make your own with fresh strawberries and whatever sweetener you like. For folks who don't do dairy, use a plant-based butter substitute - same amount as the regular butter.

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This treat has that perfect old-school charm that your friends and family will talk about long after they've scraped their plates clean.

Frequently Asked Questions

→ Can I swap out the strawberry filling?

Sure! Switch up the strawberry with options like peaches, cherries, or even blueberries to try something new.

→ Is this dessert OK to prep early?

You bet! Bake it in advance and warm it up again in the oven when you're ready to enjoy it. Tastes best heated!

→ What can I do if I don’t have peanut butter cookie mix?

If the mix isn’t on hand, whip up your own peanut butter dough using flour, sugar, and peanut butter. Or just use a different pre-made cookie mix.

→ Can I switch butter for margarine?

Yep, margarine works fine! Just note it might taste a bit different, and the texture may change slightly.

→ What’s the best way to store leftovers?

Pop leftovers in the fridge in an airtight container for up to three days. Reheat portions in the oven or microwave before eating.

→ Can I top it with extras?

Of course! Go wild with extras like chopped nuts, whipped cream, or even caramel or chocolate drizzle for added yum.