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1
Preheat oven to 350u00b0F. Lightly grease a 9 inch pie plate (you could also use an 8 x 8 inch baking pan).
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2
In a large bowl, combine the sliced peeled apples, arrowroot, lemon juice, sugar, and cinnamon. Use your hands to combine. Pour apple mixture into the prepared baking dish.
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3
In a small nonstick saucepan set over medium-low heat, combine 2 Tablespoons of peanut butter and brown rice syrup. Heat, stirring slowly but constantly, until the mixture becomes smooth and drippy, about 1-2 minutes; do not let boil. Remove peanut butter caramel from heat and drizzle evenly over the apples.
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4
In a medium bowl, whisk together the flour, brown sugar, rolled oats, chopped peanuts, and salt. Add in the remaining 1/3 cup peanut butter and work it into the dry ingredients using your fingertips. Mixture should resemble coarse sand with pebbles strewn throughout.
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5
Evenly distribute the crisp topping over the peanut butter caramel-drizzled apples.
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6
Bake for 40 minutes, or until the crisp topping is golden brown. Check about halfway through; if crisp topping is browning too fast, tent with aluminum foil for remainder of baking time.
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7
Serve warm topped with vanilla ice cream, or straight from the fridge with Greek yogurt the following morning!
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8
Nutritional Information Per Serving:
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9
283.3 calories, 10.9 grams fat, 2.1 grams saturated fat, 5.6 grams fiber, 28.7 grams sugar, 6.2 grams protein
