Peanut Butter Apple Crisp

Prep 15 min
Total 1 hour
Plus cooling time
Serves 8



Cortland apples, peeled, cut into 1/2-in. thick slices (about 4 cups)
Granny Smith apples, peeled, cut into 1/2-in. thick slices (about 4 cups)
1/4 cup
granulated sugar
1/2 tsp
1/4 tsp
1/8 tsp
nutmeg, (optional)

Crisp Topping

1 cup
large-flaked rolled oats
1/3 cup
packed brown sugar
1/4 tsp
1/4 cup
commercial crunchy peanut butter
1/4 cup
cold, unsalted butter, cubed


For filling:
1. Toss apples with sugar, cinnamon, salt and nutmeg in a large bowl. Transfer to an 8 × 8-in. baking dish.

For Crisp Topping:
1. Position rack in centre of oven, then preheat to 350F.

2. In a medium bowl, stir oats with brown sugar and salt. Using your hands, work in peanut butter and butter until crumbly. Sprinkle crisp topping evenly over apple filling in prepared baking dish.

3. Bake until top is golden and juice is bubbly around edges, about 40 min. Let cool slightly. Serve warm with ice cream, vanilla pudding or whipped cream, if desired.

Kitchen Tip
Commercial peanut butter creates a smoother texture and sweeter taste than natural peanut butter.


Calories 257, Protein 4 g, Carbohydrates 39 g, Fat 12 g, Fibre 3 g, Sodium 187 mg. Excellent source of magnesium
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