A warm, comforting dessert made with a unique oatmeal cookie topping that complements perfectly tender baked apples. The sweetness of maple syrup and the crunch of oats create a delightful contrast!
2Granny Smith applesor other green apples, unpeeled, cored, and cubed
1Golden Delicious appleor other yellow apple, unpeeled, cored, and cubed
1Red Delicious appleor other red apple, unpeeled, cored, and cubed
1tablespoon8 g whole wheat pastry flour (or other flour)
1tablespoon15 ml pure maple syrup
3tablespoons45 ml apple juice
For the topping:
½cup60 g whole wheat pastry flour
½cup39 g quick-cooking oats
½teaspoonground cinnamon
¼teaspoonbaking soda
¼teaspoonfine sea salt
2tablespoons32 g creamy natural peanut butter
2tablespoons30 ml canola oil
2tablespoons30 ml plain soy or other nondairy milk
½cup64 g Sucanat or (73 g) firmly packed light brown sugar
1teaspoonpure vanilla extract
¼cup40 g raisins (optional)
Instructies
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.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a scoop of dairy-free vanilla ice cream for an extra indulgent treat!Wine Advice:A light, fruity white wine like a Riesling pairs wonderfully with this apple crumble for a refreshing contrast.