Cinnamon Peanut Butter Apple Crumble with Oat Streusel

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 6 medium firm apples (about 2 lb), peeled and sliced
• 2/3 cup creamy peanut butter, divided
• 1/2 cup packed light brown sugar (filling)
• 2 tbsp granulated sugar (filling)
• 2 tbsp lemon juice
• 2 tsp ground cinnamon + pinch nutmeg
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup roasted salted peanuts, roughly chopped
• 1/2 cup packed light brown sugar (topping)
• 1/4 cup granulated sugar (topping)
• 1/2 tsp ground cinnamon (topping)
• 1/4 tsp fine salt (omit if peanuts are very salty)
• 1/2 cup (1 stick) cold unsalted butter, cubed
• Optional: vanilla ice cream or whipped cream for serving

Do This

• 1. Heat oven to 350°F (175°C). Grease a 9-inch square baking dish or 10-inch cast-iron skillet.
• 2. Toss sliced apples with peanut butter, sugars, lemon juice, cinnamon, nutmeg, cornstarch, salt, and vanilla until well coated. Spread evenly in dish.
• 3. In a bowl, combine oats, flour, peanuts, sugars, cinnamon, and salt.
• 4. Cut in cold butter and remaining peanut butter until mixture forms moist clumps with some pea-sized bits.
• 5. Sprinkle streusel evenly over apples, covering them completely.
• 6. Bake 35–40 minutes, until topping is deep golden and juices bubble around edges.
• 7. Cool at least 15 minutes, then serve warm with ice cream or whipped cream if desired.

---

Why You’ll Love This Recipe

• Classic cozy apple crumble upgraded with a rich peanut butter twist.
• Cinnamon-kissed apples and a crunchy oat–peanut streusel give the perfect soft-and-crisp contrast.
• Uses simple pantry ingredients and bakes in one pan for easy cleanup.
• Flexible enough for make-ahead prep, gluten-free swaps, and different nuts.

Grocery List

• Produce: 6 medium firm apples (such as Honeycrisp, Granny Smith, or Braeburn), 1 lemon
• Dairy: Unsalted butter, optional vanilla ice cream or whipped cream for serving
• Pantry: Creamy peanut butter, old-fashioned rolled oats, all-purpose flour, roasted salted peanuts, light brown sugar, granulated sugar, cornstarch, ground cinnamon, ground nutmeg, vanilla extract, fine salt

Full Ingredients

Cinnamon Peanut-Butter Apple Filling

• 6 medium firm apples (about 2 lb / 900 g), peeled, cored, and sliced 1/4-inch thick
• 1/3 cup (85 g) creamy peanut butter
• 1/4 cup (50 g) packed light brown sugar
• 2 tbsp (25 g) granulated sugar
• 2 tbsp fresh lemon juice
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional but recommended)
• 2 tbsp cornstarch
• 1/4 tsp fine salt
• 1 tsp vanilla extract

Oat–Peanut Streusel Topping

• 1 cup (90 g) old-fashioned rolled oats
• 3/4 cup (95 g) all-purpose flour
• 1/2 cup (70 g) roasted salted peanuts, roughly chopped
• 1/2 cup (100 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp fine salt (reduce or omit if peanuts are quite salty)
• 1/2 cup (113 g) cold unsalted butter, cut into small cubes
• 1/3 cup (85 g) creamy peanut butter
• 1/2 tsp vanilla extract (optional, for extra flavor)

For Serving (Optional but Wonderful)

• Vanilla ice cream or lightly sweetened whipped cream
• Extra chopped peanuts for sprinkling
• A light dusting of cinnamon for garnish

Step-by-Step Instructions

Step 1: Prep the oven and baking dish

Preheat your oven to 350°F (175°C) with a rack in the middle position. Lightly grease a 9-inch square baking dish, a similar 2-quart baking dish, or a 10-inch cast-iron skillet with butter or nonstick spray. Greasing the dish keeps the apples from sticking and makes cleanup easier.

Step 2: Prepare and slice the apples

Peel the apples, then cut them into quarters and remove the cores. Slice each quarter into roughly 1/4-inch thick slices. Keeping the slices fairly even in thickness helps them cook at the same rate so you get tender, not mushy, apples.

Place the sliced apples into a large mixing bowl as you go. If you are a slower peeler, you can toss the first apples with a teaspoon of lemon juice to keep them from browning while you work, but this is optional since they will be baked.

Step 3: Make the cinnamon peanut-butter apple filling

To the bowl of sliced apples, add the 1/3 cup creamy peanut butter, 1/4 cup brown sugar, 2 tbsp granulated sugar, 2 tbsp lemon juice, 2 tsp cinnamon, nutmeg, 2 tbsp cornstarch, 1/4 tsp salt, and 1 tsp vanilla extract.

Use a large spoon or spatula to toss everything together. At first, the peanut butter will look stubborn, but keep folding and stirring until the apples are evenly coated and there are no big streaks of peanut butter left. The cornstarch will mix with the apple juices and peanut butter to form a silky sauce as it bakes, which keeps the filling thick and not runny.

Scrape the coated apples and all the juices into your prepared baking dish and spread into an even layer, pressing them gently to remove large air pockets.

Step 4: Mix the dry streusel ingredients

In a separate medium bowl, combine the oats, flour, chopped peanuts, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/2 tsp cinnamon, and 1/4 tsp salt. Stir with a fork or spoon until everything is well distributed and there are no clumps of sugar.

This even distribution ensures you get crunchy oats and peanuts in every bite and prevents the butter from clumping in only one spot later.

Step 5: Cut in the butter and peanut butter for the streusel

Add the cold butter cubes, 1/3 cup peanut butter, and vanilla extract (if using) to the dry mixture. Using a pastry cutter, two knives, or your fingertips, work the butter and peanut butter into the oats and flour. Aim for a mixture that looks mostly like coarse, damp sand with some pea-sized and marble-sized clumps.

If using your hands, pinch and rub the mixture between your fingers, but work quickly so the butter stays cool. The goal is clumpy, crumbly bits that will bake up crisp on top while still having a little chew from the oats and peanuts.

Once combined, you can pop the bowl in the fridge for 5–10 minutes if your kitchen is very warm. Chilled streusel holds its shape better in the oven and browns more evenly.

Step 6: Assemble and bake the crumble

Sprinkle the streusel evenly over the apples, breaking up any very large chunks and making sure the apples are fully covered. An even layer prevents the apples from drying out on top and gives you that classic crumble look.

Place the dish on a rimmed baking sheet to catch any bubbling juices. Transfer to the oven and bake for 35–40 minutes, or until the topping is deep golden brown and you see thick bubbles of apple-peanut butter sauce around the edges.

If the topping is browning faster than the apples are softening, loosely tent the dish with foil for the last 10 minutes of baking.

Step 7: Rest, serve, and enjoy

Remove the crumble from the oven and let it rest on a cooling rack for at least 15–20 minutes. This short rest allows the filling to thicken so it is spoonable instead of soupy and keeps the topping from collapsing too much when you scoop.

Serve warm, spooning the cinnamon peanut-butter apples and crunchy oat–peanut streusel into bowls. Top with a scoop of vanilla ice cream or a dollop of whipped cream and a sprinkle of extra chopped peanuts if you like a bit more crunch. Enjoy it warm the day it is made, or slightly reheated on subsequent days.

Pro Tips

• Choose the right apples: Use firm, slightly tart varieties like Granny Smith, Honeycrisp, Braeburn, or Pink Lady so they hold their shape and balance the sweetness and richness of the peanut butter.
• Keep the butter cold: Cold butter in the streusel is key to a crunchy, crumbly topping. If it starts to soften while you work, chill the streusel for 10 minutes before baking.
• Slice apples evenly: Aim for 1/4-inch slices. Thicker chunks can stay too firm by the time the topping is done; thinner slices may break down into applesauce.
• Check for bubbling: Visible bubbling around the edges is a sign that the cornstarch has activated and the filling has thickened properly.
• Let it rest before serving: The filling will look a bit loose straight out of the oven. A 15–20 minute rest gives you luscious, saucy apples that are not runny.

Variations

• Gluten-free version: Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour in the topping, and confirm your oats are certified gluten-free. All other ingredients remain the same.
• Extra nutty crumble: Swap half of the peanuts for chopped pecans or walnuts, or sprinkle an extra 1/4 cup chopped peanuts over the streusel before baking for more crunch and peanut aroma.
• Salted caramel drizzle: After baking, drizzle warm salted caramel sauce over the crumble just before serving for an even richer dessert. The salty caramel pairs beautifully with the peanut butter and cinnamon apples.

Storage & Make-Ahead

Let the crumble cool completely, then cover the dish tightly with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.

To reheat a portion, warm it in the microwave for 30–60 seconds until heated through. For best texture on larger amounts, reheat covered in a 325°F (165°C) oven for about 15 minutes, then uncover for the last 5 minutes to re-crisp the topping.

For make-ahead prep, you can slice and toss the apples with everything except the cornstarch and refrigerate up to 1 day. When ready to bake, stir in the cornstarch, transfer to the dish, top with freshly made streusel, and bake. You can also assemble the entire crumble, cover tightly, and refrigerate for up to 12 hours; add a few extra minutes to the baking time if going into the oven cold.

Nutrition (per serving)

Approximate values for one of 8 servings (without ice cream): about 500 calories, 25 g fat, 65 g carbohydrates, 7 g protein, 4 g fiber, and 30 g sugars. These numbers are estimates and will vary depending on the exact brands and types of ingredients you use.