Ingredients
Scale
- 1 refrigerated pie crust left at room temperature for 30 minutes (or homemade)
- 4 slices large apples peeled, cored, and cut into 1/4“(I used Gala apples)
- 3/4 cup brown sugar divided
- 1/3 cup plus 2 tablespoons all purpose flour divided
- 1 teaspoon cinnamon
- 4 tablespoon butter divided
- 1/4 cup peanut butter
- 3/4 cup rolled oats
- vanilla ice cream optional
Instructions
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Preheat oven to 350 degrees F. Press pie crust into pie pan, trim overhang, and crimp edges. Set aside.
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In a large bowl, stir together apple, 1/2 c. brown sugar, 2 tbsp. flour, and cinnamon. Pour apple mixture into pie crust, and gently press down to make the filling somewhat flat. Dot apples with 1 tbsp. of cold butter.
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Place peanut butter and 3 tbsp. butter in a medium, microwave-safe bowl. Heat for 30-45 seconds until butter is melted, stirring once during heating. Stir until smooth. Add oats, 1/4 c. brown sugar, and 1/3 c. flour. Stir together, then use your fingers to crumble the peanut butter mixture evenly over the apple filling. (It’s OK if it doesn’t cover the filling completely.)
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Cover the edge of the pie with a
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silicone pie ring
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or aluminum foil. Bake in preheated oven for 45 minutes, or until apples are tender and crumb topping is golden brown. Serve warm or cold, preferably with vanilla ice cream.
Notes
I have a pretty shallow pie pan, and this amount of filling fits perfectly. For a deep dish pan, you should increase the filling ingredients by 50%.
You could eliminate the crust to make this as an apple crumble.
- Prep Time: 20
- Cook Time: 45
- Category: Dessert