6 large Granny Smith or Honeycrisp apples, peeled, cored, and sliced
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1 tablespoon lemon juice
1 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup creamy peanut butter
1/4 cup cold unsalted butter, cubed
1/4 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or a deep-dish pie plate with butter or non-stick cooking spray to ensure the fruit doesn’t stick to the sides.
In a large mixing bowl, combine the sliced apples, granulated sugar, ground cinnamon, and lemon juice. Toss the mixture thoroughly until every apple slice is evenly coated with the cinnamon-sugar mixture. Transfer the apples to the prepared baking dish and spread them out into an even layer.
In another bowl, whisk together the rolled oats, all-purpose flour, brown sugar, and salt. Add the cold cubed butter and the creamy peanut butter. Use a pastry cutter or your clean fingers to work the butter and peanut butter into the dry ingredients. Continue until the mixture forms coarse, pea-sized crumbs that hold together when pinched.
Sprinkle the peanut butter oat mixture evenly over the top of the apples. Make sure to cover the fruit completely, as this topping will create a delicious protective crust that keeps the apples tender while providing a satisfying crunch.
Place the dish in the preheated oven and bake for 40 to 45 minutes. You will know it is done when the topping is a deep golden brown and the apple juices are bubbling around the edges. If the topping browns too quickly, you can tent it loosely with aluminum foil for the last 10 minutes.
Remove the crisp from the oven and let it sit for at least 10 to 15 minutes before serving. This resting period allows the juices to thicken slightly, making it easier to scoop and serve.