My first post of the new year! I can't believe it's 2014 already—where did all the time go? I'm not one to make any sort of resolutions. My opinion is that if you want to change something in your life, why not start right now? There's no point in waiting for a specific date to exact positive change. Why wait to do tomorrow what can be done today? Holding off lets the mind trick itself into continuing that bad habit longer than you really should. Start now! Okay, mini-rant over.
Peanut butter and apples are a great snack as is. (Don't believe me? Grab a few slices of apple and the jar from your cupboard.) The idea to turn them into a dessert entered my mind some time ago, and I pondered for a while how best to marry the two. I came up with this recipe in the late fall, right in the midst of apple season, and memories of those caramel apples coated in crushed peanuts were on my mind. The taste was almost spot on. I used tart Granny Smith apples and kept the skin on (partly to save time and partly to add some extra nutrition and fiber). Brown sugar in the recipe brings the caramel flavor, and the use of both crushed peanuts and peanut butter in the topping is delicious. Next time I might try adding butter or oil to the topping mix to see if it crisps up a bit.
- 4 Granny Smith apples, thinly sliced
- 1/2 cup dark brown sugar
- 1 Tbsp. hazelnut liqueur (substitute vanilla extract if you don't have it)
- 2 Tbsps. flour
- 1/2 tsp. ground allspice
- 1/2 tsp. salt
- 1/2 cup peanuts, chopped
- 2/3 cup oats
- 1/3 cup creamy peanut butter
- Preheat oven to 375˚F.
- Combine apples, brown sugar, hazelnut liqueur, flour, allspice, and salt. Put into an 8" by 8" baking dish.
- Separately, combine the peanuts, oats, and peanut butter. Place on top of the apples.
- Bake in preheated oven for 30 minutes.
- Let cool slightly and serve (preferably with a scoop of vanilla ice cream).