If there is a better way to use freeze-dried apples, we haven't seen it. When ground, they infuse this sugar-cinnamon-nut mixture with the taste of fresh apples. (Try subbing freeze-dried peaches for the apples for a summery tasting streusel.) Be sure to pulse the nuts in short bursts or the released nut oil will make the mix wet, pasty and hard to sprinkle.
Position an oven rack in the center of the oven and preheat to 350 degrees. Put the pecans on a rimmed baking sheet and toast, stirring occasionally, until lightly fragrant and a smidge darker, 8 to 10 minutes. Let cool completely.
Meanwhile, add the apples to a spice grinder and grind to a fine powder. Transfer to a small bowl.
Add the cooled pecans to the spice grinder and pulse until they are the texture of very coarse cornmeal. Be careful not to grind them into a paste.
Transfer the pecans to the bowl with the ground apples. Add the sugar, cinnamon, nutmeg and salt. Stir to combine. Keep in an airtight container in the refrigerator for up to 1 month.
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