British-inspired · Moderate
Cinnamon baked apples with peanut-oat crumble
Tender peeled apple halves hold a rustic peanut-oat crumble. Naturally sweet apples and cinnamon make a modest baked dessert with a nutty topping; it is less sweet and less crisp than a sugar-and-butter crumble.
- Prep
- 15 min
- Total time
- 85 min
- Portions
- 4
Estimated nutrition
| Nutrient | Per portion | Whole batch |
|---|---|---|
| Calories | 193 kcal | 772 kcal |
| Protein | 5.9 g | 23.6 g |
| Carbs | 26.2 g | 104.8 g |
| Fiber | 4.3 g | 17.2 g |
| Sugars | 10.7 g | 43 g |
| Added sugars | 0 g | 0 g |
| Fat | 8.6 g | 34.2 g |
| Saturated fat | 1.3 g | 5.4 g |
| Sodium | 3 mg | 11 mg |
| Cholesterol | 0 mg | 0 mg |
How these estimates work
Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
Estimated nutrition uses raw, dry and drained weights, assumes all oil is eaten, and retains reference-food proxies and ranges. Actual brands, trimming and cooking losses vary. This is not laboratory analysis or a medical recommendation.
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Ingredients, sources & assumptions
All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.
Apples, raw, without skin · 390 g in the original batch
Uses the recipe’s edible peeled-apple gram amount rather than purchase weight. Its trimming yield is approximate.
USDA food referenceCereals, oats, regular and quick, not fortified, dry · 60 g in the original batch
USDA food referencePeanuts, all types, dry-roasted, without salt · 60 g in the original batch
Assumes unsalted peanut butter made only from ground dry-roasted peanuts. Added oil or salt changes the estimate.
USDA food referenceSpices, cinnamon, ground · 2 g in the original batch
Single-ingredient ground cinnamon reference.
USDA food referenceBeverages, water, tap, drinking · 100 g in the original batch
Generic USDA tap water reference; local sodium and mineral content varies.
USDA food referenceCalculation version 2. Source records and method are documented in our nutrition guide.
Nutrition guidancePer portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
Estimated nutrition uses raw, dry and drained weights, assumes all oil is eaten, and retains reference-food proxies and ranges. Actual brands, trimming and cooking losses vary. This is not laboratory analysis or a medical recommendation.
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Let’s make it
Steps at a glance 5 steps
Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.
Equipment
Kitchen scale · Peeler · Knife · Cutting board · Spoon · Small baking dish · Foil · Bowl · Fork · Oven
- 1
Prepare the apples
Heat the oven to 350°F / 175°C. Wash 500 g whole apples, peel them and halve across the equator. Trim the stem and blossom ends very shallowly, then remove cores and seeds carefully with a small knife and spoon, keeping the base of each half intact. Keep all edible trimmings and cut them small. Set apple halves cut side up in a snug baking dish with the edible trimmings around them. The whole purchase weight includes peel and core; the nutrition estimate assumes about 78% remains edible.
- 2
Soften before topping
Add 80 ml water around the apples and cover the dish with foil. Bake 20–30 minutes until the edges soften but the halves still hold their shape. Very firm apples may need longer. Remove foil carefully because steam is hot.
- 3
Make the crumble
Mix 60 g smooth peanut butter with 20 ml water until spreadable, then stir in 60 g rolled oats and 2 g cinnamon. Break the thick mixture into small damp clumps with a fork. Do not add whole peanuts; this topping uses smooth peanut butter.
- 4
Finish baking
Spoon the crumble into and over the apple centers. Bake uncovered for 18–25 minutes until the oats are lightly toasted and the apples are easily pierced all the way through. If the dish dries, add a splash of drinking water around the apples; shield the topping if it browns before the fruit softens.
- 5
Rest and serve
Rest for 10 minutes, then divide the apple halves, edible trimmings and topping equally among the selected dessert portions. Spoon a little of the dish juices alongside. Serve warm rather than very hot. Expect a tender nutty topping, not a brittle sugary crust.
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Make it work for you
For kids & different preferences
An adult must peel and core apples and handle the oven and hot dish. Check peanut allergy and oat cross-contact. For children who need softer texture, mash the fully tender apple and moisten and break up the topping so it is not dry or sticky. Seat children upright and supervise eating. This dessert is not suitable for every age or allergy profile.
Storage & packed lunches
Refrigerate in shallow covered containers at 40°F / 4°C or colder within 2 hours, or within 1 hour above 90°F / 32°C. Use within 3 days. Pack cold with ice packs when taking along.
Freezing & reheating
Freeze cooled portions for up to 1 month for quality; thaw in the refrigerator. The topping softens after freezing.
Reheat cooked leftovers to 165°F / 74°C throughout, stirring and checking several places. Keep uncooked accompaniments separate.
If something looks different
Cooking times are guides. Check texture and temperature; larger batches need extra pan space and may take longer.
Something wrong with an ingredient or instruction? Tell us
Updated 2026-10-28
Bethany’s Kitchen · /recipes/peanut-oat-baked-apple-halves · Original instructions and generated food illustration. Public culinary sources informed the combination; no third-party prose or photograph copied. Not physically kitchen-tested or human-reviewed.