| | |

My Most Requested Fall Recipe

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. It is a recipe I made up to please my boys. And now their friends beg me to make it too.

First—the secrets—you MUST use a good, tart cooking apple. Granny Smith works 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 fav but any kind works as long as it is chunky.

Now for the recipe.

Peanut-Butter Apple Crisp

8-10 Spy or other tart cooking apples

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 chunky peanut butter

1/2 teaspoon salt

1 ½ cups sugar

3/4 cup flour

1 1/2 cups rolled oats (not quick-cooking).

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!!!!!

(Visited 2,047 times, 1 visits today)

Similar Posts

62 Comments

  1. I love, love, love peanut butter with apples – and in a crisp!! Yes, please!! You know, Karen, you should really write a cookbook!!

  2. I’ve seen this on Instagram too. Looks SO delicious. My family loves apples dipped in peanut butter but I never would have thought of combining the two this way. Thanks for sharing.

  3. You had me at “extra chunky peanut butter”! This sounds perfect for Fall … and Winter … and Spring … and , you guessed it … every season and any reason! I need a Karen Ehman cookbook!

    1. Isn’t that so funny! My daughter has a tree nut allergy – but can eat all things peanut (because it’s a legume)! Thank goodness for recipe substitutions! :-)

  4. If only I could read your amazing recipes in ONE place, maybe a cookbook or something that could lay open on my counter!! ?

  5. Oooohhhhhh I’m torn!!! Do I make this even though 2 out of 5 kids are allergic to peanutbutter, and my husband doesn’t care for it, so I would have to eat it allllll ? or do I not make it all???? Yeah…..I’m going to make it….

Leave a Reply

Your email address will not be published. Required fields are marked *