Peel and chop apples into 1" pieces and add to a wide skillet along with the apple cider and maple syrup.
Bring to a boil, and reduce to a simmer. Cook for 5 minutes until apples are slightly softened and the sauce has slightly thickened.
Remove the apples with a slotted spoon into an 8x8 casserole dish, leaving the liquid in the skillet.
Add peanut butter to the skillet and cook over medium heat until thickened but still pourable, about 5 minutes.
Pour sauce into a heat-proof liquid measuring cup, leaving about 1/2 cup in the skillet.
Crush pretzels into course pieces and mix with the oats.
Add pretzel pieces and oats to the skillet and stir to combine.
Pour half a cup of the sauce into the dish with the apples and stir to combine.
Spread the topping evenly over the apples and press down gently.
Bake at 350F for 20-25 minutes until sauce is bubbling and the topping is browned.
Serve warm with the reserved sauce and your favorite dairy-free ice cream. I highly recommend the So Delicious Cashew Milk vanilla or salted caramel flavors.
* Use gluten-free pretzels and oats if gluten-freeAlternate method: If you prefer a firmer apple texture, add the raw apples to the baking dish and cook the sauce in a saucepan. Stir 1/2 cup of sauce into the apples, then continue with the topping as stated in the recipe. Bake for 35-40 minutes or until the topping is crisp and the apples are to your preferred texture.Note: The nutrition facts are calculated based on using all of the sauce made in the recipe. The calorie count could be lower depending on how much sauce is used per portion.