Apples are best in the fall! My particular favorite apple – always – is the honeycrisp apple. They are pricier for sure, but much more economical in the fall. Eating seasonally is not only better nutritionally, as you are getting the benefits of produce being optimal in nutrition and taste. It’s also better to eat seasonally for the pocketbook.
I had a bunch of apples, was craving something sweet for our weekend dinner, and was inspired to make an apple crisp. We have a few in our home that don’t prefer apple desserts and dishes because they don’t like the apples to be crunchy. I get that. Texture and consistency are key.
So for this recipe I used both no sugar added apple pie filling and fresh apples; however, I microwaved the chopped apples for 5 minutes to soften. Microwaving the apples lessons the time needed in the oven, takes away the crunch, and helps so that the topping doesn’t get as dark.
Apples and peanut butter pair so well together. Why not add some peanut butter to your crisp? I can think of no good answer, so I did it. Oh yes I did.
Also, you can or can not add a scoop of ice cream on top. I can’t think of a good reason not to – so how about it? I recommend Edy’s Slow Churn Vanilla. It is surprisingly VERY good on macros. Per 1/2 cup it has 100 Calories, 14 g Carbohydrates, 3 g Fat, and 3 g Protein. AND it’s incredibly creamy and delicious!! No need to skimp on quality ice cream!!!
Also, you are welcome to use regular peanut butter; however, I used Grandma’s PB Fudge by American Dream Nut Butter. I obviously recommend the ADNB, but know good old Jif would probably be delicious as well! I certainly don’t think you can go wrong with either.
Give it a try and let me know what you think.
- For the peanut butter topping:
- 121 g (1/2 cup) of Grandma’s PB Fudge American Dream Nut Butter (or peanut butter)
- 1/4 cup all purpose flour
- 1/4 cup rolled oats
- 1/16 tsp baking powder For the apples:
- 3 cups (350 grams) unpeeled, cored, chopped apples
- 1 28 ounce No Sugar Added apple pie filling
- 1/2 tsp cornstarch
- 1/2 tsp cinnamon
- Preheat your oven to 350. Prepare 9×9 pan with nonstick cooking spray.
- Combine the peanut butter topping. It might be thick, so you can add a bit of water if needed. Or microwave the nut butter to soften.
- Cut, prep the apples, and microwave for five minutes, or until they begin to soften.
- Stir the cinnamon and cornstarch into the microwaved apples.
- Layer the apples in the bottom of your pan.
- Cover the apples with the apple pie filling, spread so it’s an even layer and kind of mixed with the apples.
- Crumble the peanut butter topping on top and press down so smooth. It will be more dense and cookie-like than other crumbles.
- Bake for 30 minutes or until the apples are bubbling and the crisp is browned.
- Let cool and serve a la mode.
NutritionPer Serving: 178 Calories; 21 g Carbohydrates; 8.5 g Fat; 7 g Protein.
What I Used To Make This Recipe
FITFOODIE10 to save at American Dream Nut Butter. This post may contain affiliate links which won’t change your price but will share some commission. As an Amazon Associate I earn from qualifying purchases.
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