- koisaeleee
Apple Streusel
This apple streusel recipe is…
Vegetarian, gluten-free, vegan, plant-based, and dairy-free.
Prep Time : 25 minutes
Cook Time : 45 - 55 minutes
Ingredients For Filling :
4 Gala apples ( or Honey Crisp Apples )
4 Green Granny Smith Apples
Fresh Ginger + Ginger Powder
Kosher Sea Salt
Brown Sugar
Cinnamon
Cornstarch
Nutmeg
Lemon
Ingredients for Crumble :
Rolled Gluten Free Oatmeal
Gluten Free Flour
Kosher Sea Salt
Bourbon Vanilla Extract
Organic Coconut Oil
Brown Sugar
Hazelnuts
Optional : Mint , Vegan Ice Cream, Vegan Whip Cream
Apple Filling :
8 medium to large cooking apples
1 teaspoon fresh grated ginger
⅛ ginger powder
2 tablespoons lemon juice
Zest of 1/2 lemon
½ cup brown sugar
2 teaspoons ground cinnamon
⅛ teaspoon nutmeg
2 tablespoons cornstarch
¼ teaspoon kosher sea salt
Crumble Topping :
1 cup rolled Gluten-Free Oatmeal
3/4 cup Gluten free flour
3/4 cup Brown sugar
1/2 cup chopped Hazelnuts
1/4 teaspoon kosher sea salt
1 tablespoon Bourbon Vanilla Extract
8 tablespoons coconut oil ( room temperature )
Serve with, but Optional
Powder Sugar
Vegan Vanilla Ice Cream
Vegan Coconut Whip Cream
Lemon Zest
Mint Sprig
Preparations
Instructions
Preheat the oven to 350 F degrees.
Core, peel and thinly slice the apples. Peel the ginger and grate it.
Combine the apple slices and filling ingredients in large bowl and toss with your hands until well coated.
In separate bowl, make the crumble topping: stir together the flour, brown sugar, oats, hazelnuts and kosher salt. Add the vanilla and stir. Add the coconut oil in small dollops. Use pastry cutter or fork to fully incorporate it to make a crumbly topping.
Grease a 9 x 13-inch baking dish with coconut oil. Place the apple filling in the bottom, then evenly distribute the crumble over the top.
Bake for 45 to 50 minutes until browned and bubbly. Allow to cool slightly, then serve with Vegan Whipped Cream or vegan ice cream.
How to plate your now decadent dessert :
Dust Plate with Powder Sugar
Top with :
Vegan Vanilla Ice Cream
Vegan Coconut Whip Cream
Finishing Touches
Lemon Zest
Mint Sprig
I would say this recipe is very versatile and can be altered due to your own preference, but due to a lot of dietary restrictions in my friends and family circle I had found this to be the easiest to appease all diets.
Use coconut oil. Coconut oil is a great vegan substitute for butter because it’s a solid fat: and contains healthy fatty acids. While using coconut oil in a vegan apple crumble the topping will be softer and less crisp that it would be with butter. But it still tastes amazing and I really do like the aroma of coconut. It adds another layer into our sense of smell.
I love fall flavors and especially when it is this time of the year. The scent of cinnamon is spicy, sweet, and for me, this scent is filled with happy memories of delicious food and super cozy days.
It definitely reminds me of a cabin in the forest on a rainy day, where the whole family sits in front of the fireplace and just enjoying each other's presence while eating apple streusel.
The reason I choose these apples is I like the balance of tart and sweetness of the apples as Green Granny Smith Apples have a strong tart flavor and a bright acidic tang while the Gala Apples are Mild and sweet, with a fair amount of tartness.
The senses we touch upon with this dish.
Visual - We eat with our eyes so plating to me is very important. This is the time we are the most present in putting the dish together for our guests and of course for ourself.
Smell - Cinnamon, Nutmeg, Mint and Lemon. I like the cozy smell and paired with the freshness of the mints and the zest of the lemon.
Taste - We have crunching crumble with hazelnuts, sweet and acidic of the warm apples. Cooling and silky textures with the ice cream.
There's so much of us that goes into the things we create and the fine minute details is what says " I care" as part of our soul and energy goes into the creation.