I know Fall is near when the Honeycrisp Apples make a dramatic appearance at the grocery store. Right now, they are in peak season. So run and grab a bushel of the best Honeycrisp apples you can find. Hoard them like the golden bites of juicy deliciousness they are. I’ve learned over the years that they last for weeks when chilled in the refrigerator.
Why do I encourage you to hoard these beauties? Because, bite for bite, there is nothing more naturally sweet and juicy you can eat. It’s the best that nature has to offer, for sure!
I even share my treasure of 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.
This is Bing. Could you turn down giving an apple slice to a face like that? He’s an apricot fawn-colored pug, and he’s a Honeycrisp apple-loving pug.
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