On cold winter mornings at our Jackson Hole B&B, we like to serve this fantastic apple crisp. It really warms up our guests and fuels them for the day’s adventures. Skiing, snowmobiling, dogsledding, and all the wonderful winter activities Jackson Hole has to offer are more enjoyable with a full, warm belly. Try this easy, tasty recipe in your kitchen to melt away those winter blues.
Peanut Butter Apple Crisp
3 pounds of apples (your favorite variety, or a mix) peeled, cored, and cut into cubes
2 T. lemon juice
3 T. sugar
2 T. cornstarch
1 t. cinnamon
Pinch of salt
4 T. coconut oil
4 T. peanut butter (smooth, ideally)
1/4 c. maple syrup
1/2 c. flour
1 1/2 c. oats
1/2 c. sliced almonds
1/2 c. chopped pecans
1/2 c. shredded coconut
Choose any of your favorite juicy apples.
Oatmeal, nuts, peanut butter, and coconut oil make this a hearty and nutritious breakfast dish.
- Mix apple cubes with lemon juice, sugar, cornstarch, cinnamon and pinch of salt in a large bowl until evenly coated. Pour into greased 9×13 casserole dish.
- Combine dry ingredients (flour, oats, nuts and coconut) in a separate bowl (or the same one, rinsed and dried).
- In a medium saucepan, melt butter and peanut butter. Stir in maple syrup. Pour wet ingredients over dry and stir to combine. It’s fine if the mixture is lumpy.
- For a make-ahead dish, stop here. Cover and refrigerate the apple mixture. Tightly cover the peanut butter mixture and store either in the fridge or at room temperature. Pick up with the next step in the morning.
- Spread/crumble peanut butter mixture evenly over the apples and bake at 400 degrees for 45-55 minutes. The crumb topping will probably be browned about 30 minutes into baking, so cover with foil and continue baking until apples are soft and bubbly. Let stand 5-10 minutes before serving. This is also delicious room-temperature with yogurt.
Recipe adapted from Smitten Kitchen’s Breakfast Apple Granola Crisp. Thanks for stopping by our blog. We hope to see you soon at the Inn on the Creek, our Jackson Hole B&B