One of my favorite snacks is apple slices and nut butter. This recipe is a variation on that snack.

There are two ways to make this dessert, depending on whether or not you peel the apples. Unpeeled apple slices will take longer to soften than peeled slices, so you would want to bake the unpeeled slices on their own for half an hour or even longer before removing from the oven and covering with the topping. The second way is to assemble the crisp using peeled slices, in which case the whole thing goes into the oven.

The first time I made this I forgot to put in any sugar. It really tasted quite good this way, and a spoonful of vanilla ice cream provided the sweetness factor.

butter or (coconut) oil, for greasing baking pan
1/2 c all-purpose flour, white or whole grain
1/2 c rolled oats, or use all oats
1/2 c brown sugar, divided, if you like
1/2 t salt
6 T nut butter, plus extra if needed or desired–at room temperature
5 medium apples, (peeled) and sliced

1. Preheat oven to 350°F. Grease an 8- x 8-inch baking pan, or a 10-inch deep dish pie plate.

2. If going the unpeeled slices route, put them into the prepared pan, toss with half the sugar, or not, cover tightly with foil, and bake for at least half an hour, perhaps even up to 40 minutes, depending on the thickness of the slices. If you have decided to peel the apples, put them into the prepared pan and combine with half the sugar, if you like.

3. Meanwhile, combine the flour, oats, remaining sugar (or all the sugar if you didn’t mix any with the apples), salt, and softened (room temperature) nut butter. Make sure the nut butter is well incorporated with the other ingredients.

4. Take the unpeeled slices out of the oven and cover with the crisp topping. Cover the peeled slices with the crisp topping. Bake, uncovered, for (another) 30 to 40 minutes, until fruit is bubbling and the topping is browned.

5. As noted above, vanilla ice cream or similar confection is a nice complement.