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Peanut Butter Apple Crisp

65

  • Prep Time15 min
  • Total Time1 h
  • Makes8 servings
*PLUS cooling time
A bowl of apple crisp with a big scoop of vanilla ice cream against a pink background

Peanut butter apple crisp. (Photo, Erik Putz. Food styling, Ashley Denton. Prop styling, Emily Howes.)

Chatelaine Triple Tested

This crisp features a streusel topping made of oats, flour, butter and sugar. The oats, which crisp up into crunchy morsels in the oven, give it its name.

Ingredients

  • 3 Cortland apples, peeled, cut into 1/2-in. thick slices (about 4 cups)

  • 3 Granny Smith apples, peeled, cut into 1/2-in. thick slices (about 4 cups)

  • 1/4 cup granulated sugar

  • 1/2 tsp cinnamon

  • 1/4 tsp salt

  • 1/8 tsp nutmeg, (optional)

Crisp Topping

  • 1 cup large-flaked rolled oats

  • 1/3 cup packed brown sugar

  • 1/4 tsp salt

  • 1/4 cup commercial crunchy peanut butter

  • 1/4 cup cold, unsalted butter, cubed

Instructions

  • TOSS apples with sugar, cinnamon, salt and nutmeg in a large bowl. Transfer to an 8 × 8-in. baking dish.

  • POSITION rack in centre of oven, then preheat to 350F.

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

  • 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.

Ingredient Tip

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

Nutrition (per serving)

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

Apple Crisp Recipe Variations

Classic apple crisp recipe
Peanut butter apple crisp recipe
Apple crisp pie recipe

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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