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Apple, cream & spiced rye crumble pots

3 apple, cream, crumble and cardamom desserts in glass serving jars with hazelnuts on top

Apple, cream & spiced rye crumble pots

Name: Apple, cream & spiced rye crumble pots
Prep time: 10 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Cuisine: Scandinavian
Ingredients: 4 cooking apples; 6 tbsp caster sugar; 50g unsalted butter; 100g brown breadcrumbs; 100g soft light brown sugar; ½ tsp cinnamon; ground cardamom from 8 cardamom pods; 100g rye breadcrumbs; 500ml whipping cream; 5 tbsp icing sugar (or add to taste); good squeeze of lemon; 2 tbsp aquavit (optional), or to taste; 2 tbsp blanched hazelnuts halved and toasted

Diana Henry

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Serves 8

Easy

Prep: 10 mins

Cook: 40 mins

plus cooling

A star rating of 5 out of 5.2 ratingsRate

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Combine layers of stewed apple, cardamon-flavoured rye breadcrumbs and whipped cream in this Scandinavian-inspired dessert that's fabulous for a dinner party

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 cooking apples
6 tbsp caster sugar
50g unsalted butter
100g brown breadcrumbs
100g soft light brown sugar
½ tsp cinnamon
ground cardamom

from 8 cardamom pods
100g rye breadcrumbs
500ml whipping cream
5 tbsp icing sugar

(or add to taste)
good squeeze of lemon
2 tbsp aquavit

(optional), or to taste
2 tbsp blanched hazelnuts

halved and toasted

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Nutrition: Per serving (8)

kcal534
fat33g
saturates19g
carbs53g
sugars43g
fibre3g
protein4g
salt0.4g

Method

step 1

Peel and core the apples and cut the flesh into chunks. Put these in a large saucepan with the caster sugar and 3 tbsp water and cook over a gentle heat until the apples are completely tender. Stir every so often and mash the fruit down roughly with the back of a wooden spoon. The finished purée shouldn’t be too wet – if it is, simmer it over a low heat until it reduces and loses some of its moisture.
step 2

Check the apples for sweetness – they shouldn't be too sweet as it's being mixed with sweet cream and breadcrumbs – and tip into a bowl to cool. In Scandinavia, the stewed apples are usually puréed until smooth, but you can also keep them chunky.
step 3

Melt half the butter in a frying pan and add the brown breadcrumbs and half the brown sugar. Sauté, stirring constantly, over a medium heat until the breadcrumbs are golden. Add half the cinnamon and half the cardamom and continue to cook for about 1 min. Spread out on a tray – it cools quicker this way – and leave until it’s room temperature. Do the same with the rye breadcrumbs, then mix the breadcrumbs together in a bowl.
step 4

Whip the cream, adding the icing sugar and the lemon (add the lemon before the cream is too thick as the acid in the lemon has a thickening effect). If you are going to add the aquavit, do it once the cream has been whipped.
step 5

Layer the apples, breadcrumbs and whipped cream in a glass bowl (so you can see the layers) starting with the stewed apples and ending with a layer of cream. Scatter over the hazelnuts just before serving.

Recipe from Good Food magazine, November 2017

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A star rating of 5 out of 5.2 ratings

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