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Apple, cream & spiced rye crumble pots

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

  • Prep: 10 mins
    Cook: 40 mins
    plus cooling
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 534
  • Carbohydrates 53
  • Saturated Fat 19
  • Sugar 43
  • Protein 4
  • Fat 33
  • Fibre 3
  • Salt 0.4

Nutrition per serving

  • Calories 534
  • Carbohydrates 53
  • Saturated Fat 19
  • Sugar 43
  • Protein 4
  • Fat 33
  • Fibre 3
  • Salt 0.4

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

Method

  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.

  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.

  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.

  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.

  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.

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