Peanut Butter Apple Crisp

For filling:

6 tart apples, cored, diced (peeling optional)

1/3 cup peanut butter

1/4 cup honey

1 Tbsp. all-purpose flour

1 tsp. ground cinnamon

1/4 tsp. salt

For topping:

1 1/2 cups rolled oats

1/2 cup all-purpose flour

1/2 cup light brown sugar

1/2 tsp. ground cinnamon

1/2 tsp. salt

1/2 cup peanut butter

1/4 cup butter, softened

1. Preheat oven to 350 degrees F. Grease a deep 9-by-9-inch square baking dish and set aside. 
2. In a large mixing bowl, combine filling ingredients. Toss until ingredients are evenly distributed and apples are coated. Transfer the filling to the prepared baking dish.
3. In the now-empty large mixing bowl, combine dry topping ingredients: rolled oats, flour, brown sugar, cinnamon, and salt. Stir to combine. Add peanut butter and butter and stir until mixture resembles wet sand. 
4. Evenly distribute the crumbly topping over the apple filling in the baking dish. Bake at 350 degrees F for 45-50 minutes, until filling is bubbling and topping is browned.
5. Let the baked apple crisp cool for at least 30 minutes before serving. Serve warm, topped with vanilla ice cream (optional).
6. Store leftover crisp covered in the refrigerator for 3-5 days.

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