Warm, tender apples with a peanut butter streusel. Yum.
I still have the original magazine page that introduced my family to this twist on an apple crisp; dated 1982. My mother used to make this on occasion, and it is the one recipe that instantly brings me back to childhood. The wafting smell of baking apples with cinnamon and the faint hint of peanuts is what fall comfort food is all about for me.
Or about 6. I like to slice the apples about a half an inch thick to maintain their texture. Peels on or off – that’s a personal preference. Honestly, I like the peels on.
2 tsp. Cinnamon and 2tsp. Sugar
Sprinkle cinnamon and sugar over the cut apples and toss to coat. Set aside.
1/4c. Butter (Room Temp)
1/4c. Peanut Butter (Creamy or Chunky – to preference)
Mix them together until mostly blended.
3/4c. Brown Sugar
Mix sugar and flour into butter mixture. When somewhat combined, ditch the spoon and combine with hands. Mixture should be the texture of wet sand.
Top the sliced, seasoned apples with the crumble mixture and bake at 325F until golden brown, about 30 minutes. Cool slightly before serving.
Serve warm with a scoop of vanilla ice cream and sprinkle with cinnamon sugar. Pack leftovers into containers for lunch. Delicious warm or cold.