A favorite episode of the tv series “West Wing” features a high school class stuck at the White House due to a security concern. They’re shuffled into the Mess –White House cafeteria– and fed apples and peanut butter for a snack. (I’ve seen the whole series 3 or 4 times now. I never tire of it.) Later on, the president, played by smart, savvy actor Martin Sheen, shows up to say, “I just came down for some apples and peanut butter,” only to find out the kids have cleaned out the entire supply! Just about everyone — including presidents — likes apples and peanut butter, though they’re maybe a little higher up on my husband’s list of favorites than on mine. I often cut an apple and serve it with peanut butter for part of his lunch if I really want a smiling table mate.

After I had made a King Arthur Flour Apple Crisp last fall, I left the recipe taped to the cabinet in the kitchen to remind me to make it again instead of automatically going with my typical Fanny Farmer Baking Book version. We liked the new one a lot with all of its nuts and oats. As it sat up there — even through the holidays when it got moved over and ignored a smidge–I kept wondering how it would taste with peanut butter somehow stirred into the mix. This is one way to get recipes mulled over: to simply leave them right in front of my eyes for days, weeks, or months. Sooner or later, something happens.

The other day, the method finally came to me (melt the butter and whisk peanut butter into that, of course) and I was off to the races. The moment I stirred it all together, I knew it was a winner. It’s not overly peanutty even though I also added chopped salted peanuts to the top of the crisp but there’s just enough nuttiness to satisfy. Easy enough for a non-baker to make but fine for a quick bake for experienced folks, either can look at the process below in the series of photos and get the overview. If you use a food processor, as do I, the whole thing is ready for the oven in minutes though it does take an hour to bake:

Crisps vs. Crumbles

Both of these bakes get their wow factor from a crust of buttery streusel. Is there a difference between them? “I’ve heard ‘crisp’ and ‘crumble’ used interchangeably, depending on region or even family tradition,” Eisler says. “At King Arthur we often differentiate based on the presence or absence of rolled oats. Crumble toppings include oats, while crisps do not.” They both contain flour, sugar, and butter. Pretty much any summer fruit will shine in a crisp (or crumble!). Just toss it with a bit of sugar and a pinch of salt before topping and baking. Don't forget the ice cream!

courtesy: realsimple.com

Even more confusing now because this recipe, called a “crisp” is from KAF and contains oats. Oh well. You can decide for yourself what to call it but I’ll call it good.

There’s nothing more homey than apple crisp unless it’s apple cobbler or even apple slump, but it also may be the fastest of all apple desserts with the exception of plain old baked apples. Let me know if you like it after you try this:

Natural Peanut Butter vs Regular Peanut Butter in Baking/Baking Bites

CHANGE IT UP:

• Which apples? Bakers often say a mix of apples is tastier than using just one variety. I used Granny Smith – a tart apple with bright green skin-because I had them and I’m fond of their baking qualities. Use a mix or use what you have on hand. Peel or don’t peel; I leave the peels on for nutrition’s sake. “In fact, a raw apple with skin contains up to 332% more vitamin K, 142% more vitamin A, 115% more vitamin C, 20% more calcium, and up to 19% more potassium than a peeled apple.” –courtesy Healthline. Impressive, hm?
• Smooth or chunky peanut butter? I only tried conventional smooth but you could use chunky, I think, if that’s all you have. I do think the smooth variety mixes better with the apples. See blue box below recipe for info on baking with different peanut butters.
• Need more servings for Super Bowl or Valentine’s Day….? I haven’t tried this with apple crisp but have with other desserts. A 9″x9″pan — mine is a glass casserole version — holds 2 quarts. So it stands to reason, you’ll need a 4-qt. baking dish (14″x 10″x 2″) if you want to double it. You’ll need to increase the baking time by a bit; keep a close watch until it’s bubbly and browned. If you increase ingredients by 50%, you should be good with a 3-qt. baking dish or pan. Even simpler, bake two 9″ pans!
• Baking Dish and Casserole Conversion Guide.
• Spices? You can swap in ground cloves, ground mace, or cardamom, as usual, for nutmeg or ginger. Maybe even allspice if you like a peppery note in baked goods.
• What about plain yogurt instead of ice cream? This would make a great breakfast or be tasty for someone who can’t eat ice cream.

Best No-Stir Peanut Butter: Skippy Creamy Peanut Butter

Ninety years after its invention, Skippy Creamy Peanut Butter continues to be a household favorite, beating out 13 other jars to earn the top spot. (Our Recipe Director, Lauren, who did not participate in this tasting, lives in a “Skippy house.”) On-the-ground tasters called out its “classic” look, smooth consistency, and thickness, as well as a “more prominent nuttiness” than other contenders.

courtesy-The Kitchen:  "The Best Peanut Butters of 2023."

Need a Valentine’s Meal?

Try my PORK CHOP PARMESAN WITH LEMON-MUSHROOM RISOTTO

LIFE GOES ON:

We are just back from my husband Dave’s father’s funeral (Royal Gene Morgan, 1932-2024). May his memory be a blessing. I know it will. While it was a beautiful funeral, even better was the extended time we got to spend with our family while in Illinois. Gene would have loved it, as would’ve Dave’s mom, Lorna, who crossed the river ahead of Gene in June of 2022.

Above photo: Here we all are out to dinner, though we mostly cooked or brought food in to a VRBO — much easier with all the kids. Great photo by the server, who could have a new career going here. Not a simple thing to get a photo of all these folks. Only granddaughter Piper was looking down and only great-nephew Lincoln had a turned head.

Love up on everyone while you can!

Happy baking and thanks for keeping me company in my kitchen. Means a lot to me.

Alyce