Description
This wholesome Apple Peanut Butter Crisp features a blend of tart and sweet apples tossed with warm spices and lemon juice, topped with a crunchy whole wheat oat and peanut butter crumble. Baked to golden perfection, it’s a delicious and comforting dessert perfect for any season.
Ingredients
Scale
Fruit Filling
- 5 medium apples, peeled, cored, and sliced (mix of tart and sweet varieties)
- 2 tbsp lemon juice
- â…“ cup maple syrup or honey
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
Topping
- ¾ cup rolled oats
- ½ cup whole wheat flour
- â…“ cup creamy peanut butter
- â…“ cup coconut sugar or brown sugar
- ¼ cup unsalted butter, melted
- ¼ tsp salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish to prepare for the crisp.
- Prepare Filling: In a large mixing bowl, toss the peeled, cored, and sliced apples with lemon juice, maple syrup (or honey), ground cinnamon, ground nutmeg, and vanilla extract until the apples are evenly coated. Spread this apple mixture evenly into the prepared baking dish.
- Make Topping: In another bowl, combine the rolled oats, whole wheat flour, coconut sugar (or brown sugar), and salt. Add the creamy peanut butter and melted unsalted butter, mixing thoroughly until the mixture becomes crumbly and evenly combined.
- Assemble: Sprinkle the peanut butter oat topping uniformly over the apple filling in the baking dish, covering all the apples.
- Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes. You will know it’s done when the apples are tender and the topping is golden brown and crispy.
- Cool and Serve: Allow the crisp to cool for about 5 to 10 minutes after baking. Serve warm, optionally with a scoop of ice cream or a dollop of yogurt for added creaminess and flavor.
Notes
- For best flavor, use a mix of tart and sweet apples, such as Granny Smith and Fuji.
- Adjust the sweetness by varying the amount of maple syrup or honey as preferred.
- If allergic to peanuts, substitute peanut butter with almond butter or sunflower seed butter.
- To make it vegan, use maple syrup and replace unsalted butter with a plant-based margarine.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.
