Iron Chef: Apples and Peanut Butter

This was almost too easy. Ingredients that already go great together, and it's Minnesota Week, and there's no better time than right now to buy a peck of Honeycrisp apples. The Honeycrisp, developed at the University of Minnesota, is the sweetest, crispest, and most mouthgasmic apple there is. It makes that Red Delicious mushball look like a cat turd. The ones I picked up tthe other day are by far the best I've tasted. It was like the sweetest champagne. If somebody ever makes cider from this stuff, sign me up.



Honeycrisp Apple Crisp

3 large Honeycrisp apples; cored and diced
juice of 1 lemon
1 tsp cinnamon
1 tsp nutmeg
1/3 cup sugar
1/3 cup brown sugar
1/3 cup whole wheat flour
1/3 cup old fashioned oats
1/3 cup natural chunky peanut butter
1 tbsp Earth Balance

Heat the oven to 375°.

Toss diced apples with lemon juice, cinnamon, and nutmeg. Set aside. In another bowl, combine the sugars, flour, and oats. Cut in the peanut butter. Oh, eff it, just get your hands in there and work it until you have some peanut buttery crumbiness. Grease a medium sized baking dish with the Earth Balance. Dump in the apple mixture. Cover with the peanut butter mixture, and spread it around evenly. Throw it in the oven for about 45 minutes, or until the apples are tender, and the top is golden brown. Cool to room temp, and serve with vanilla ice cream.