Best Streusel Apples Recipes

GLAZED APPLES AND SWEET POTATOES WITH PECAN STREUSEL TOPPING

Steps:

• Heat oven to 350 degrees F. Coat 13 x 9-inch baking dish with no-stick cooking spray.
• Combine sliced cooked sweet potatoes, apples, raisins, ham glaze and salt in a large bowl. Spread evenly into prepared dish.
• For Streusel: Mix brown sugar, flour, pecans, rolled oats, cinnamon and salt in a medium bowl. Cut in butter with pastry blender until mixture is crumbly. Spread evenly over sweet potato mixture. Bake uncovered 50 to 60 minutes or until potatoes are fork-tender and topping is golden brown.

HASSELBACK APPLES WITH GRANOLA STREUSEL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter an 8x8-inch baking dish.
• Combine flour, brown sugar, and nutmeg in a large bowl.
• Cut 4 tablespoons butter into small cubes. Cut butter into the flour mixture using a fork or pastry blender until mixture resembles coarse cornmeal. Add granola and toss to form a clumpy streusel.
• Place 2 skewers or butter knives, a minimum of 1/2-inch thick, parallel to each other on a cutting board. Place an apple half, cut-side down, between the skewers or knife handles.
• Cut thin slices into the apple half, stopping at the skewers or knives to keep the blade from reaching all the way through the apple. Gently separate the slices, being careful not to break the apple half, and place 2 raisins between each slice. Repeat with remaining apple halves.
• Place each raisin-stuffed apple half cut-side down in the buttered baking dish. Sprinkle apple juice and white sugar on top. Cover apples with the granola streusel. Scatter remaining butter on top.
• Bake in the preheated oven until apples are tender and streusel is browned and toasty, about 55 minutes. Allow to cool slightly.

HASSELBACK APPLES WITH GRANOLA STREUSEL AND CARAMEL

Steps:

• Preheat the oven to 400 degrees F. Grease an 8-by-8-inch baking dish with some of the melted butter.
• Peel and halve the apples; cut out the cores and place flat-side down. Using a sharp knife, make slits in each apple half 1/4 inch apart; do not cut through to the bottom. (If you make the slits too close together, the apples will fall apart). Place the apples flat-side down in the prepared baking dish.
• Mix 2 tablespoons of the melted butter with 2 tablespoons of the brown sugar in a small bowl with a fork until a paste forms. Spread the mixture on the apples. Cover the baking dish with foil and bake until just tender when pierced with the tip of a knife, about 20 minutes.
• Meanwhile, make the streusel. If the granola has big chunks in it, put it in a plastic bag and smash with the back of a measuring cup into smaller crumbles. Mix the granola with the flour, salt, remaining 1 tablespoon brown sugar and remaining 1 tablespoon butter in a bowl with a fork until the pieces are moistened and the mixture is clumpy.
• Uncover the apples and spoon the streusel on the tops and in some of the slits, using a fork or the tip of a paring knife to gently separate the flaps. Return to the oven and bake, uncovered, until the apples are tender and the topping is golden, about 20 minutes more.
• Microwave the caramel sauce in a small bowl until warm, about 45 seconds. Stir in the lemon juice. Transfer the apples to plates, drizzle with the caramel sauce and top with whipped cream.

STREUSEL APPLES

Steps:

• Preheat oven to 375°. In a large bowl, combine egg and lemon juice. Add the apples, raisins and walnuts; toss to coat. Combine the sugar, flour, baking powder, cinnamon and salt; sprinkle over apple mixture and toss to coat. Spoon into an 8-in. square baking dish coated with cooking spray., For topping, combine the flour, brown sugar, cinnamon, lemon zest and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apple mixture. Bake until filling is bubbly and top is golden brown, 30-35 minutes. Serve warm.

CARAMELIZED APPLES WITH CHEDDAR STREUSEL

Steps:

• For the streusel: Preheat the oven to 325 degrees F.
• In a bowl, combine flour, butter, brown sugar, pecans, and smoked paprika. Using a pastry cutter, work the ingredients until a rough dough forms; it should resemble large grains. Place streusel on a nonstick baking sheet in an even layer. Sprinkle cheese on top. Bake until toasty, 15 to 20 minutes.
• For the apples: In a medium saute pan over medium-high heat, add sugar and water. Bring to a low boil, occasionally swirling the pan. Cook for about 5 minutes until the sugar begins to caramelize and turn light brown to amber; this is a little tricky and needs to be watched continuously. When light brown, turn off the heat, add the apples and whisky, and light on fire to flambe (this will cook out some of the alcohol). Then, add the butter and turn heat to low. Cook the apples, flipping to coat in the caramel, about 2 to 4 minutes. In the meantime, combine the whipped cream and creme fraiche.
• To assemble: Divide the apples into 8 individual serving dishes or one large one. Top with a dollop of the creme fraiche mixture and some streusel.