6sweet-tart apples(peeling is optional) Ones that turn sort of mushy when baked are recommended--Golden Delicious and or Braeburns work well here
2Tablespoonseach of Grand Marnier and Frangelico
1Tablespoonsugar(I used Sugar in the Raw)
1Tablespooncorn starch or flour(optional, but will help to thicken the juices from the apples)
½teaspoonapple pie spice(or use cinnamon, nutmeg and a hint of allspice)
healthy pinch of salt
For the Streusel
¾cupdark brown sugar
½cupall purpose flour
½cuprolled oats
¼cuptoasted hazelnuts, finely chopped (optional but lovely)
heavy pinch of salt
¼teaspoonapple pie spice
½cupcoconut oil
Instructions
For the Apples
If you don't want to peel the apples, dip them in boiling water for about 10 seconds to break down the wax they're coated in. Remove from the water and scrub under running water to make sure the wax is all gone. If peeling them, wash them well and peel them.
Quarter each apple, cut out the core and shred using your food processor's coarse shredding disc. Or shred them by hand.
Place the shredded apples in a baking dish, Add the rest of the ingredients and toss to combine.
Preheat the oven to 350F.
For the Streusel
Combine all the streusel ingredients in a bowl. Cut in the coconut oil with your fingers or with a pastry cutter until the mixture is well blended and no longer floury.
Spread the streusel evenly over the apples and bake for 45 minutes to an hour, or until the streusel is golden brown and the apples are bubbling all over.
Let cool for at least a few minutes before serving. You can add a dollop of vegan ice cream (coconut milk-based would work well) or whipped coconut cream to make it extra decadent.