Peanut Butter Cookie Apple Crisp

It’s Friday, and in Olive and Artisan world that requires one thing: A dessert post. For some reason, I just always feel like Friday is the time to give you all a sweet recipe. It’s a reward for all the hard work we’ve done these past five days. And so I say, calling all peanut butter lovers!!!! Peanut Butter Cookie Apple Crisp!!!!!!

Yes, you heard me right. Peanut Butter Cookies on top of sautéed apples in a pie dish. It’s soooooo good. And in true confession, I don’t really like peanut butter that much. I mean it’s great, don’t get me wrong. But it’s one of those things that I’ve learned to not snack on given the calorie content. Plus, you should know by now that I have a hard time cheating on my one true love: the chocolate chip cookie.

But there are some definite benefits to the peanut butter cookie.

1. They are super soft cookies, and I love a soft cookie
2. Salty – Sweet – Yes – Please.
3. They make the most delicious topping for an apple crisp.

One of my favorite things to do in the Fall is sauté some apples in butter and cinnamon. So, I’m marrying these two things and bringing you the best hybrid of a dessert you might ever find.

I’m sounding a little braggy right now, but just go with it, okay?

Another bonus about this recipe is that I always have these ingredients on hand. There is always a jar of peanut butter on the back shelf of the pantry. Usually next to the honey and always half full. And, I always have a habit of buying 5 apples every time I go to the grocery store.

I actually never liked apples growing up.

I liked Apple Jacks.

It wasn’t until about four years ago when I started literally eating an apple a day. Fuji, Honey Crisp, Pink lady… I love them all. So, this is becoming a go-to dessert for me. The dessert I whip up when people are coming over and I have totally forgotten about it.

This recipe is great for any size pie dish or small casserole dish. I always end up with some cookie dough still left over. I’m not complaining. I usually just pop the rest in the fridge for cookies later on in the week, or I make a few cookies while the apple crisp is crisping. But, if you have a large enough dish, you will definitely have enough to coat the whole thing. The pictures here are of a 9-inch pie dish, which I recommend since it provides the perfect apple to cookie ratio.

And don’t forget a scoop of vanilla bean ice cream!

Peanut Butter Cookie Apple Crisp

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This recipe is two of the best desserts in one: Peanut Butter Cookie Apple Crisp. Takes you right back to a childhood of eating peanut butter and apple slices.

• Author: Karlee Flores
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes

Ingredients

|| Apple Filling ||

4-5 Granny Smith apples, peeled and cubed

1/2 cup butter

1 cup brown sugar

1 teaspoon vanilla

1 tablespoon corn starch

|| Cookie Crust ||

1/2 cup butter

1/2 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1/2 teaspoon salt

1 teaspoon vanilla

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 cups flour

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Instructions

Preheat the oven to 350 degrees.

|| Apple Filling || Peel, core, and chop apples and place into a large saucepan with butter, brown sugar, and vanilla. Heat until the juices start to render, about 3-5 minutes. Remove a half-cup of the liquid that renders and place in a small bowl. Whisk liquid together with the corn starch and add back into the apples pouring over a sieve. Continue to stir occasionally while making the cookie crust.

|| Cookie Crust || In a standing mixer, combine the butter, peanut butter, sugar and brown sugar together until creamed. Add in the egg, salt, and vanilla and continue to mix on low until combined. Mix the dry ingredients together in a separate bowl and add to the peanut butter mixture.

When the apple mixture has thickened, pour into a 9-inch pie dish. Place the cookie dough on top of the apples. There might be some dough left over.

Bake in the oven for 17-20 minutes.

Keywords: apple, apple crisp, cookies, peanut butter, peanut butter cookies