The Homemade Uncrustables My Kids Like Better

Recipe

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Skip buying the expensive and gone-to-soon frozen Uncrustables and make them at home ASAP!

Making Uncrustables at home with this DIY method is super convenient because you can make them in bulk and keep a stash frozen for when you need them. Here, you’ll learn how to make them and my tips for sealing the edges well so the filling doesn’t ooze out.

DIY Homemade Uncrustables

Laura Fuentes holding a stack of lunchboxes and a school lunch bag

Store-bought Uncrustables are convenient, but making them at home is more affordable and lets you use your family’s favorite bread, peanut butter, and jam. My Uncrustable crimper quickly became one of our favorite inexpensive gadgets because I can make one or a whole batch in just a few minutes, freeze them for later, and pull one out whenever I need an easy lunch. At home, my kids love popping one into the air fryer too! The outside gets lightly toasted while the filling stays warm and gooey. These will be a hit at your house too.

Uncrustable Maker

This little tool makes it easy to seal and remove the crusts.

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How to Make Uncrustables

Make a PB&J
Keep most of the filling in the middle when you make the classic sandwich.

overhead view of making peanut butter and jelly uncrustables on a board

Seal and remove the crust
Push down from the sides, like using a cookie cutter, and once you’ve cut through the bread, press the middle sealer down and hold it in place for 15 to 30 seconds to seal the edges. Cutting it first, then sealing, ensures a tight crimp and helps prevent the filling from leaking. Holding it down will seal it tightly and prevent the filling from leaking. After that, pull the crusts away from the sealer.

using a bread crimper to cut out a homemade uncrustable on a wooden board

Store, Pack for School, or Freeze
Refrigerate them for up to 1 week, pack one or two inside a lunch box along with healthy lunch sides, or freeze them.

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How to Freeze Homemade Uncrustables

Make a big batch and freeze them inside individual zip bags for quick grab-and-go lunches. Or, freeze them flat on a baking sheet, and once frozen, transfer them to a gallon zip bag. While they can last frozen for 3 months, I find that after a month, the bread starts to feel a little dry and freezer burn begins to show.

frozen uncrustables in zip bags in the freezer

Laura’s School Lunch Packing Tips

Do I need a sandwich crimper?

A sandwich crimper makes the job faster, seals your homemade Uncrustables much tighter, and gives them that classic sealed edge. You can use a large round cookie cutter to cut them, use a glass to seal them tight, and press the edges together with a fork.

What’s the best bread for homemade Uncrustables?

Soft sandwich bread seals the easiest. Fresh bread is less likely to crack around the edges, giving you a better seal that keeps the filling inside.

Can I make these gluten-free?

Absolutely! Make sure to check out my gluten-free uncrustables recipe to see the results of making them with the most popular gluten-free breads.

Can I use other fillings or make these nut-free?

Absolutely! Try almond butter, a nut-free peanut butter alternative, cookie butter, cream cheese and jam, or your family’s favorite nut or seed butter with fruit preserves. Just avoid overfilling the sandwich so the edges seal completely.

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Easy Homemade Uncrustables (Freezeable!)

a stack of 3 uncrustables filled with peanut butter and jelly

Servings: 4

Prep Time: 10

Total Time: 10

Skip buying the expensive and gone-to-soon frozen Uncrustables and make them at home ASAP!

4.99 from 69 votes

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Watch How It’s Made:

Ingredients

8 slices sandwich bread, your favorite
¼ cup peanut butter, smooth or chunky
¼ cup jelly or preserves, your favorite

Instructions

Make the sandwiches:

Spread the peanut butter on half of the bread slices, keeping most of it in the center, especially the jelly. Make as many as needed.

Seal & remove the crusts:

Push down from the sides, like using a cookie cutter, and once you've cut through the bread, press the middle sealer down and hold it in place for 15 to 30 seconds to seal the edges. Cutting it first, then sealing, ensures a tight crimp and helps prevent the filling from leaking. Holding it down will seal it tightly and prevent the filling from leaking. After that, pull the crusts away from the sealer.

Freeze for later:

If making a lot, place them on a parchment-lined baking sheet and freeze. Once frozen, transfer them into a large zip bag and keep them frozen. Or, place each uncrustable inside a sandwich size zip bag and freeze individually.

Pack for lunch:

Pack the frozen uncrustable inside the main compartment of a lunch box. Add any sides, like fruit and veggies, in separate compartments or containers. If the uncrustable is inside a zip bag, just add it directly inside the lunch bag.