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 silicone pie ring 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