This fall it’s been difficult to find Honeycrisp apples at my local grocery. For some reason, there’s been a shortage of quality product. So when I do find them I try to stock up a bit; thankfully Honeycrisp apples store well in the refrigerator for weeks.
Bite for bite, Honeycrisp apples are so naturally sweet and juicy that I crave eating them all year round. I even share my beloved Honeycrisp apples with my four pugs as a special daytime treat. I slice an apple up and they line up (very well behaved, of course, because they love them so) to take turns chomping down on a juicy slice of heaven. It’s such a joy to watch their faces light up.
For an easy any-night-of-the-week dessert, I adapted this recipe from Martha Stewart’s Pretzel Crumbles recipe from 2011. I added peanut butter to the pretzel crumble topping, and I think Martha would agree that was genius of me. Thanks, Martha!
Preheat oven to 375 degrees F. Line a 9-inch square baking pan with parchment paper.
In a medium bowl, blend butter with the cinnamon, flour, and brown sugar. Stir in crushed pretzels and set aside.
Place the apple halves in the prepared baking pan. Scoop 1 tablespoon of peanut butter inside the well of each apple half. Scatter the pretzel mixture over the apple halves.
Bake for 35 to 40 minutes, or until apples are soft and the topping is crisp. Remove from oven and let cool a few minutes before serving warm.
This recipe is lightly adapted from Martha Stewart’s Pretzel Crumbles recipe http://www.marthastewart.com/355997/pretzel-crumbles