Peanut Butter Apple Crisp

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Fall is upon us, moms! Ready to make the most delicious desert for your family ever? We thought so. How about the recipe? Yum!

I mentioned the other day on social media that I'd just taken a pan of peanut butter apple crisp out of the oven. My pages blew up with requests for the recipe.

So, I'm sharing it here today. It really does receive rave reviews every time. 

 

This is a recipe I made up to please my boys. And now their friends beg me to make it too. Scores of football players will be consuming pans of this treat this fall at my kitchen island.

 

First---the secrets---you MUST use a good, tart cooking apple. Granny Smith work well. Or Golden Delicious. Or Cortland. But the BEST are.....

Northern Spies!!!!

 

I found them at my local farmer's market on Saturday. They really are the best for baking. "Spies for pies" my mom always said. ;-)

 

Second secret? You must use extra-chunky peanut butter. The chunkiest you can find! Natural style is my favorite but any kind works as long as it is extra-chunky.

Now for the recipe.

Peanut-Butter Apple Crisp

8-10 Granny Smith, Spy or other tart cooking apples

2 tablespoons lemon juice

1/2 teaspoon salt

1/3 cup flour

1 1/2 cups sugar

Spray a 9 x 13 inch pan with cooking spray. Peel and slice enough apples to fill the pan. Sprinkle with lemon juice and salt. Mix together flour and sugar and shake over the top of apples. Toss gently.

For the topping, mix:

1 stick real butter, softened

1 ½ cups extra-chunky peanut butter

1/2 teaspoon salt

1 ½ cups sugar

3/4 cup flour

1 1/2 cups rolled oats 

Topping should hold together in clumps when pressed in your fist and not be too sticky. If it is, add a little more flour.

Sprinkle over the top and bake at 375 degrees for about 25-30 minutes until apples are tender and topping is lightly golden. Serve with vanilla ice cream or whipped cream. FABULOUS!!!!!

Blessings,

Karen Ehman