Introduction

Hey there, fellow dessert lover! You know, some flavors just transport you straight back to childhood, don’t they? For me, nothing says cozy comfort quite like the classic combo of peanut butter and jelly. It’s a taste that feels like a warm hug! Now, imagine taking that nostalgic pairing and turning it into a warm, bubbly, ridiculously easy cobbler that comes together with just THREE ingredients. Seriously, three! This Peanut Butter and Jelly Cobbler is so simple, so quick, and so utterly delicious, it’s going to become your new go-to comfort dessert. Get ready for gooey fruit, crumbly peanut butter goodness, and zero fuss!

Why You’ll Love This Recipe

Fast: Prep takes minutes, baking is straightforward.
Easy: No fancy steps, just mix and bake!
Giftable: Bake it in a pretty dish and share the love.
Crowd-pleasing: Who doesn’t adore PB&J in dessert form?

Ingredients

2 cans (21 ounces each) strawberry pie filling: Grab your favorite brand! The cans make this so easy, no fruit slicing or sugar mixing needed.
1 package (17.5 ounces) peanut butter cookie mix: This is where the magic happens, providing that perfect peanut butter crunch on top.
½ cup butter, melted: Just simple melted butter to bind the cookie mix and create that lovely golden crust.

How to Make It

Alright, let’s get this cobbler in the oven! You won’t believe how quickly this comes together.

First things first, preheat your oven to 350°F (175°C). Grab a 9×13 inch baking dish. You don’t even need to grease it for this recipe, which is another little win in my book!

Next, pour those two cans of strawberry pie filling right into the bottom of your baking dish. Use a spatula to spread it out into an even layer. It should cover the entire bottom.

Now, open up that package of peanut butter cookie mix. Sprinkle the dry mix evenly over the top of the strawberry filling. Try to get good coverage, but don’t worry about making it perfectly flat. Crumbles are good!

Finally, take your ½ cup of melted butter and drizzle it all over the dry cookie mix topping. Again, aim for even coverage as best you can. The butter is what helps that cookie mix turn into a delicious, crumbly crust.

Pop the dish into your preheated oven and bake for 35 to 45 minutes. You’ll know it’s ready when the fruit filling is bubbly around the edges and the top is golden brown and looks deliciously set.

Carefully remove it from the oven (it’s going to be hot and smell amazing!) and let it cool for a few minutes before serving. This lets the filling set up just a touch.

Substitutions & Additions

Swap the Jelly: Not a strawberry fan? Feel free to use grape, raspberry, cherry, or mixed berry pie filling instead!
Try a Different Cookie: While peanut butter is classic, you could experiment with a sugar cookie mix for a different flavor profile.
Add Some Crunch: Sprinkle chopped peanuts or pecans over the top of the cookie mix before drizzling with butter for extra texture.
Chocolate Twist: Stir in a handful of mini chocolate chips into the dry cookie mix for a PB&J chocolate surprise!
Extra PB Love: Melt a couple tablespoons of extra peanut butter and drizzle it over the top of the baked cobbler right before serving.

Tips for Success

Don’t Overthink the Topping: You don’t need to pat the cookie mix down or make it perfect. The charm of a cobbler is its rustic, crumbly topping!
Check for Bubbles: Make sure you see the fruit filling bubbling up around the sides of the dish before you take it out. This ensures it’s heated through and lovely and gooey.
Golden Brown is Key: The top should look nicely golden brown, not just pale yellow. This means the cookie topping is cooked through and delicious.
Serve Warm: This cobbler is absolutely best served warm. A scoop of vanilla ice cream melting on top is non-negotiable in my book!

How to Store It

If by some miracle you have leftovers (seriously, good luck with that!), let the cobbler cool completely.

Cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual servings to airtight containers.

Store the cobbler in the refrigerator for up to 3-4 days. When you want to enjoy it again, you can gently reheat individual portions in the microwave, or put the covered dish back in a warm oven (around 300°F or 150°C) until heated through.

FAQs

Q: Can I use homemade jam instead of pie filling?
A: You could, but pie filling is thickened and sweetened specifically for baking like this. If you use jam, you might need to add a tablespoon or two of cornstarch mixed with a little water and stir it into the jam first to help it thicken as it bakes, otherwise, it might be too runny.

Q: What size dish works best?
A: A standard 9×13 inch baking dish is perfect for this recipe. A slightly smaller or larger dish would work, but baking time might vary.

Q: Can I make this ahead of time?
A: Because it’s so fast, it’s really best made right before you want to bake it. You could potentially layer the ingredients in the dish a few hours ahead of time and keep it covered in the fridge, then just pop it in the oven when you’re ready.

Q: How do I know when it’s done?
A: Look for the bubbly fruit filling around the edges and a golden brown, set topping. The center should also look fairly set, not completely wet from the cookie mix.

Easy 3-Ingredient Peanut Butter and Jelly Cobbler

A simple and quick 3-ingredient cobbler featuring the classic peanut butter and jelly combination, using strawberry pie filling and peanut butter cookie mix.

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Cook Time 40

Equipment

9x13 inch baking dish

Ingredients

Main Ingredients

2 cans (21 ounces each) strawberry pie filling Grab your favorite brand!
1 package (17.5 ounces) peanut butter cookie mix This is where the magic happens.
0.5 cup butter, melted Just simple melted butter.

Instructions

First things first, preheat your oven to 350°F (175°C). Grab a 9x13 inch baking dish. You don't even need to grease it for this recipe.
Next, pour those two cans of strawberry pie filling right into the bottom of your baking dish. Use a spatula to spread it out into an even layer. It should cover the entire bottom.
Now, open up that package of peanut butter cookie mix. Sprinkle the dry mix evenly over the top of the strawberry filling. Try to get good coverage, but don't worry about making it perfectly flat. Crumbles are good!
Finally, take your ½ cup of melted butter and drizzle it all over the dry cookie mix topping. Again, aim for even coverage as best you can. The butter is what helps that cookie mix turn into a delicious, crumbly crust.
Pop the dish into your preheated oven and bake for 35 to 45 minutes. You'll know it's ready when the fruit filling is bubbly around the edges and the top is golden brown and looks deliciously set.
Carefully remove it from the oven (it's going to be hot and smell amazing!) and let it cool for a few minutes before serving. This lets the filling set up just a touch.

Notes

Substitutions & Additions: Swap the jelly with grape, raspberry, cherry, or mixed berry pie filling. Try a different cookie mix like sugar cookie. Add crunch with chopped peanuts or pecans. Stir in mini chocolate chips. Drizzle extra melted peanut butter over the baked cobbler.
Tips for Success: Don't overthink the topping. Check for bubbly fruit filling and a golden brown topping. Serve warm, ideally with vanilla ice cream.
Storage: Cool completely. Cover tightly and store in the refrigerator for up to 3-4 days. Reheat gently in the microwave or a 300°F (150°C) oven.
FAQs: Homemade jam can be used but may need cornstarch to thicken. A standard 9x13 inch dish is recommended. Best made just before baking, but can be layered a few hours ahead and refrigerated. It's done when the fruit is bubbly and the topping is golden brown and set.