“Strong minds discuss ideas, average minds discuss events, weak minds discuss people” ~ Socrates
Last Monday we posted a recipe for Baked Apples with Pumpkin Pudding Corks inspired by a dish that Whit brought to our Book Group meeting. (Next month’s book selection: The End of Life Book Club in tandem with Crossing To Safety.)
A follower, Molly from spruestory.com, suggested the baked apples be topped with a crumble or streusel to make it more like a pie. Brilliant! Why didn’t we think of it? (Maybe there has been too much October focus on Pumpkin and not enough on Brain Food.)
All comments are appreciated, especially the ones that encourage us to delve a little deeper, go a little further. With appreciation to those strong minded enough to pursue inspirational ideas about adapting to a gluten-free lifestyle we offer a streusel topping adapted from Annie’s Sour Cream Coffee Cake.
Streusel Topping for Baked Apples
3/4 cup (6 oz.) packed dark brown sugar
1/3 cup (2oz.) GF flour mix (yours, ours, or Trader Joe’s)
2 ounces walnuts or pecans, finely ground
2 teaspoons ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon salt
5 Tablespoons (2.5 oz.) unsalted butter, melted
1. In a food processor or coffee mill grind the walnuts with 1 tablespoon of the flour to prevent them from turning to nut butter.
2. In a medium sized mixing bowl combine the dry ingredients including the ground nuts. Stir to blend.
3. Add the melted butter; stir to blend evenly. The mixture should hold small “clumps” when pressed together. If too dry, add a little more butter. If too wet, add a little more flour.
4. Gently press 1-2 teaspoons of crumbled streusel on top of each apple after adding the pumpkin pudding batter to the core.
5. Bake as directed.