Welcome your family home for the holidays with this amazingly simple fruit dessert. The aroma as it bakes is sweet, mildly spicy, and quite delightful on a brisk, autumn day. This recipe for Baked Apple Streusel with Cinnamon & Nutmeg is the perfect fall dish.
Choosing the Best Apples for Apple Streusel
Make sure to choose apples that will keep their shape and texture while baking. The apple should be tender but not mushy when you dig in. I chose Kiku apples for this baked apple streusel recipe and they were perfectly sweet and firm.
If you have any baked apple leftover you can refrigerate them and slice them into your oatmeal the next day. I’ve also been known to reheat them in the morning, slice up the apple, and drizzle with heavy cream. Dessert for breakfast!
*Be sure to use only the Young Living Vitality line of essential oils for approved internal use.
New to essential oils? Learn more about how we use them and why you should use them as well.
Baked Apple Streusel with Cinnamon & NutmegPrint Pin Rate
- 1/2 cup oats
- 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 6 tablespoons butter (cold, NOT room temperature)
- 1 drop Ginger Vitality essential oil
- 1 drop Cinnamon Bark Vitality essential oil
- 1 drop Nutmeg essential oil
- 1 drop Thieves Vitality essential oil
- 1/2 cup dried fruit (I used dates, raisins, cranberries, and cherries)
- 4 large baking apples (Braeburn, Fuji, and Kiku are great for this!)
- Heat oven to 350 degrees. Spray a pie pan or other suitable oven proof dish with nonstick spray.
- Combine the oats, flour, and brown sugar in a glass bowl.
- Use a stainless steel fork to cut in the butter until you’re left with a crumbly mixture. I like to accomplish this by pressing the butter up against the side of the bowl. That way I’m working the butter in more effectively. You don’t want this to take so long that the butter begins to melt. Shortcut tip: Throw all this into a food processor and pulse 3 – 5 times until the mixture is crumbly.
- Add the essential oils and dried fruit to the streusel mixture and blend well. Refrigerate this mixture while you prepare the apples.
- Slice off a small portion of the bottom of each apple to make a flat edge so that they can sit up straight in the baking dish.
- Core the apple without cutting all the way to the bottom. Use a paring knife and spoon to carve out all the stiff center portion and the seeds. Tip: If you do accidentally cut through to the bottom of the apple, just set the apple inside of a piece of foil. Arrange the foil around the entire bottom and up the sides of the apple a little to trap all the buttery goodness of the streusel as it bakes.
- Spoon streusel mixture into each apple. Pack it down and also allow it to overflow onto the top of the apples.
- Bake at 350 degrees for 40 minutes. The apple should be tender and allow a sharp knife to pierce it easily.