The Washington Post

Crunchy Raspberry PB&J

Crunchy Raspberry PB&J 1.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Aug 21, 2019

A peanut butter and jelly is so easy to make and so easy to mess up. We wanted to resist the temptation to turn it too fancy and precious, but a few simple upgrades gave us a satisfying, well-balanced sandwich we wish we’d had packed in our school lunch bag.


Servings:
1

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Tested size: 1 servings

Ingredients
  • 2 to 3 tablespoons crunchy natural peanut butter
  • 2 slices whole-wheat bread
  • 2 tablespoons raspberry jam or preserves
  • 2 to 3 thick (about 1/4 inch) slices tart apple

Directions

Divide the peanut butter between the slices of bread. Spread the raspberry jam on top of one of the peanut butter layers. Place the apple slices on top of the jam, followed by the other slice of bread.

Variations: Use fig preserves. Try a different crunchy nut butter. Make it a club with another slice of bread and more filling.

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Recipe Source

From Voraciously lead writer Becky Krystal.

Tested by Becky Krystal.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Avg. Rating (3)

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Nutritional Facts

Calories per serving: 560


% Daily Values*

Total Fat: 20g 31%

Saturated Fat: 3g 15%

Cholesterol: 0mg 0%

Sodium: 500mg 21%

Total Carbohydrates: 80g 27%

Dietary Fiber: 10g 40%

Sugar: 38g

Protein: 16g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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