Apple Crumble with Walnut-Peanut Topping
Agave-sweetened cinnamon apples bake under a rustic whole wheat, oat-bran, walnut, and peanut-butter crumble.
By Moow Editorial ·
- If the butter softens while mixing, refrigerate the crumble for about 15 minutes before topping the apples.
- Using both green and red apples creates a more complex flavor.
- Serve with vanilla ice cream or warm cream if desired.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 6 slices
- Prep time: 15 minutes
- Cook time: 35–40 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 6 slices.
- Calories: 380 kcal
- Protein: 7 g
- Carbohydrates: 50 g
- Fat: 20 g
- Fiber: 8 g
- Sodium: 86 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Apple Layer
Have these measured and ready before you begin.
- 5 medium apples
- Juice of 1/2 lemon
- 1 teaspoon ground cinnamon
- 4 tablespoons raisins
- 1 teaspoon vanilla extract
- 4 tablespoons agave syrup
Crumble Topping
- 3/4 cup plus 1 tablespoon (200 ml by volume) whole wheat flour
- scant 1/2 cup (100 ml by volume) oat bran
- 75 g (2.6 oz; about 5 1/4 tablespoons) cold butter
- scant 1/2 cup (100 ml by volume) walnut pieces
- 2 tablespoons unsweetened peanut butter
Directions
1. Preheat the oven to 375°F (190°C). Peel and cube the apples; toss with lemon juice.
2. Add the raisins, cinnamon, vanilla, and agave and mix well, then spread the fruit evenly in a glass baking dish.
3. Cut the cold butter into small pieces and add it to the sifted whole wheat flour and oat bran.
4. Working quickly so the butter stays cold, add the walnuts and peanut butter and rub the mixture into irregular crumbs rather than a smooth dough.
5. Scatter the crumble over the apples and bake for about 40 minutes, until the topping is browned and the fruit is tender.
6. Serve warm.
Sources
Contains wheat, milk, peanuts, and tree nuts; oat bran may have gluten cross-contact. Bake until the apples are tender and let the hot filling cool briefly before serving.