1/2cupoat flour From about 3/4 cup oat blended into a flour
1cupchopped walnuts or pecans
1/4cupdark brown sugar, packed
1/4cupcold butter, cut into small cubes
5mediumapples, thinly sliced-about 6 cupsHoney Crisp or McIntosh apples are great in this recipe!
1/4cuppure maple syrup
Peanut Butter Salted Caramel
1/4cupsmooth natural peanut butter
2tbsppure maple syrup
1 tspvanilla extract
Make the Crisp Topping
Blend a heaping 1/2 cup rolled oats to get about 1/2 cup of oat flour. In a medium bowl mix together the oat flour, rolled oats, nuts, brown sugar, cinnamon and salt.
Add the cold cubed butter. Using your hands, incorporate the butter into the other ingredients until you get a mixture with pea-sized crumbs. The mixture will be crumbly and lump together if you squeeze it between your hands.
Place the crisp topping in the refrigerator for 10-15 minutes while you prepare the rest of the recipe.
Make the Apple Filling
Preheat the oven to 350F. Lightly grease a 12 x 9 (or similar sized) baking dish.
Add the apples to the baking dish, sprinkling the cinnamon, nutmeg, salt, vanilla extract and maple syrup on top and mix together.
Top the apples with the refrigerated crisp topping. Bake for 40-45 minutes until the crisp topping is golden brown.
Make the Peanut Butter Salted Caramel
While the crisp cooks, make the peanut butter caramel. To a small microwave-safe bowl, add the ingredients for the peanut butter caramel and mix together.
Place the peanut butter salted caramel in the microwave for about 10 seconds to thin the mixture. Top the baked apple crisp with your favourite ice cream and drizzle the "caramel" on top. Enjoy!
Store in the refrigerator for up to 4 days (if it'll last that long uneaten!) Make this recipe vegan easily by substituting vegan butter or coconut oil for the butter used in this recipe, and use dairy-free ice cream to top!
Keyword apple crisp, apple crumble, fruit crisp, salted carmel