Peanut Butter Caramel Apple Crisp

Preheat oven to 350°F. Lightly grease a 9 inch pie plate (you could also use an 8 x 8 inch baking pan).

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.

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.

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.

Evenly distribute the crisp topping over the peanut butter caramel-drizzled apples.

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.

Serve warm topped with vanilla ice cream, or straight from the fridge with Greek yogurt the following morning!

Nutritional Information Per Serving:

283.3 calories, 10.9 grams fat, 2.1 grams saturated fat, 5.6 grams fiber, 28.7 grams sugar, 6.2 grams protein