Peanut Butter Raspberry Crisp

1. Preheat oven to 375 F.
2. Prepare peanut butter crust and crumble: In medium bowl, combine oats, flour, sugar and salt. Using a pastry cutter, cut in butter until mixture is crumbly. Incorporate the peanut butter until a crumbly consistency forms.
3. Press about 2 heaping tablespoons of mixture firmly on bottoms of six 4-ounce mason jars; set aside. Reserve remaining mixture for topping.
4. Prepare raspberry filling: In bowl, stir together raspberries, cornstarch and salt. Distribute raspberry filling evenly among the jars; top each with a tablespoon of the reserved peanut butter crumble.
5. Set mason jars on baking sheet; bake 18 minutes or until peanut butter crumble is lightly browned and raspberry filling is bubbling.
6. Allow to cool; garnish with peanuts and additional raspberries, if desired. Seal jars with lids until ready to eat.

Photo courtesy of National Processed Raspberry Council