Name: Oatmeal Cookie–Topped Apple Crumble
Prep time: 15 min
Cook time: 45 min
Ingredients: 2 Granny Smith apples (or other green apples, unpeeled, cored, and cubed); 1 Golden Delicious apple (or other yellow apple, unpeeled, cored, and cubed); 1 Red Delicious apple (or other red apple, unpeeled, cored, and cubed); 1 tablespoon 8 g whole wheat pastry flour (or other flour); 1 tablespoon 15 ml pure maple syrup; 3 tablespoons 45 ml apple juice; ½ cup 60 g whole wheat pastry flour; ½ cup 39 g quick-cooking oats; ½ teaspoon ground cinnamon; ¼ teaspoon baking soda; ¼ teaspoon fine sea salt; 2 tablespoons 32 g creamy natural peanut butter; 2 tablespoons 30 ml canola oil; 2 tablespoons 30 ml plain soy or other nondairy milk; ½ cup 64 g Sucanat or (73 g) firmly packed light brown sugar; 1 teaspoon pure vanilla extract; ¼ cup 40 g raisins (optional)

Preheat the oven to 350°F (180°C, or gas mark 4).
Prepare an 8-inch (20-cm) baking dish.
To make the apples: Combine the apples, flour, syrup, and juice in the baking dish and stir to coat.
Cover the dish with foil and bake for 30 minutes.
While the apples bake, make the topping: Whisk together the flour, oats, cinnamon, baking soda, and salt in a medium-size bowl.
In a small-size bowl, whisk together the peanut butter, oil, milk, sugar, and vanilla until emulsified.
Stir the wet ingredients into the dry mixture.
Stir in raisins if desired.
After 30 minutes, remove the foil from the apples.
Crumble the cookie dough topping evenly over the apples.
Bake for another 10–15 minutes, until the apples are tender and the cookie topping is golden brown and cooked through.
Serve warm or at room temperature.
You can also enjoy it cold the next day.

Oatmeal Cookie–Topped Apple Crumble

Equipment

Ingrediënten

For the apples:

For the topping:

Instructies

Notes / Tips / Wine Advice:

Nutritional Information

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