A few years back, a good friend introduced me to the magic of the Honeycrisp apple. Until then, I was convinced there was no better apple than the Granny Smith. I love the tart, crisp taste of a Granny Smith and they’re readily available all year round.

After I tried the Honeycrisp apple, I was blown away by its mellow, sweet – yet crisp – flavor. But because the Honeycrisp is not available year round, I try to take advantage when they are. And right now is prime Honeycrisp season. So for an easy Saturday night dessert, I adapted this recipe from Martha Stewart’s Pretzel Crumbles recipe from 2011. I think you’re going to like my addition of peanut butter to the pretzel crumble topping. I know I do!

Baked Honeycrisp Apples with Peanut Butter & Pretzel Topping

Cook Time: 35 minutes

Yield: 2 servings

Baked Honeycrisp Apples with Peanut Butter & Pretzel Topping

Ingredients

4 T butter, cold
1 T ground cinnamon
4 T all-purpose flour
4 T dark brown sugar
4 T crushed pretzels
4 T crunchy peanut butter
2 Honeycrisp apples, halved and cored

Instructions

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.

Notes

This recipe is lightly adapted from Martha Stewart’s Pretzel Crumbles recipe http://www.marthastewart.com/355997/pretzel-crumbles

http://bakedchicago.com/baked-honeycrisp-apples-peanut-butter-pretzel-topping/