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Crisp fall apples, tossed in cinnamon and baked with delicious streusel. Almost as good as pie, with half the calories and it's in the oven in 10 minutes! Plus, it can be served warm with ice cream, and the smaller size means it won't be there to tempt you later.

Unless you double the batch and use a bigger pan, in which case, it's a great breakfast topping for oatmeal!

Ingredients: Enough for a small mini casserole dish that will serve 3-4. Double the recipe for an 8x8 pan, quadruple it for a 9x13 pan.

  • 3 good-sized fresh fall apples--Cortland or McIntosh are both great
  • 1/2 Cup sugar


  • 1/2 stick cold butter (4 TB.)
  • 1/2 Cup flour
  • 1/3 Cup sugar
  • 1/2 tsp. CHINA CINNAMON

Preheat oven to 350°. Grease the bottom only of a small (4 cups or so) casserole dish. Peel and core the apples, slice and place in a bowl. Top with sugar, CINNAMON and VANILLA, toss to coat. Set aside while preparing topping. Make the streusel by cutting the cold butter into a bowl, adding flour, sugar and CINNAMON, and rubbing it through your fingers until the streusel is a coarse, sandy/pebbly texture. Put the seasoned apples into the pan, top generously with the streusel, and bake at 350° about 30 minutes, until the streusel is golden brown and the apple is starting to bubble up through the topping.

Serves: 3-4.
Prep. time: 10 minutes.
Baking time: 30 minutes.

China Tung Hing Cinnamon Ground 1.7 oz. 1/2 cup jar
Single Strength Vanilla 4 oz. Bottle

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