Apple Streusel in a Jar



  • 1/4 c. brown sugar
  • 2 Tbsp. flour
  • 2 Tbsp. margarine, softened
  • 1/2 tsp. ground cinnamon
  • 1 c. chopped pecans

Cake Ingredients:

  • 1 1/4 c. flour
  • 1/2 c. sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1 Tbsp. ground flaxseed mixed with 4 Tbsp. water
  • 1/2 c. unsweetened applesauce
  • 2 tsp. pure vanilla extract
  • 1 c. peeled and finely chopped apples
  • 1/2 c. plain almond milk or soymilk
  • 1/4 c. vegetable oil


  • Mix streusel ingredients together until crumbly. Set aside.
  • In a small bowl, mix the flaxseed and water and set aside for 5 minutes.
  • In a medium-mixing bowl, mix all the dry ingredients and stir to blend well.
  • In a large mixing bowl mix together all the wet ingredients including the flaxseed mixture.
  • Stir to blend and then pour into the dry ingredients and mix. Fold in chopped apples and set aside.
  • Spray 7 half-pint mason jars with a non-stick cooking spray. Put 1 inch of batter into each jar, and then add a little streusel.
  • Repeat layers ending with streusel making sure the jars are only ¾ full.
  • Put jars into a muffin tin and bake in a 350 degree oven for 20-25 minutes or until cake slowly bounces back when touched.
  • Remove from oven and screw the lids on. Don’t screw on the caps too tightly.
  • Within 15 minutes of capping the jars, you’ll hear popping. This is when the heat from the jars cause a vacuum making the jars airtight.
  • Store the sealed jars in a cool, dark place for 3-4 months or until ready to eat. Store the unsealed jars in the refrigerator for 1-3 days.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.