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

Apple, cream & spiced rye crumble pots

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Prep: 10 mins Cook: 40 mins plus cooling

Easy

Serves 8

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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (8)

  • kcal534
  • fat33g
  • saturates19g
  • carbs53g
  • sugars43g
  • fibre3g
  • protein4g
  • salt0.4g
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Ingredients

  • 4 cooking apples
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 6 tbsp caster sugar
  • 50g unsalted butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g brown breadcrumbs
  • 100g soft light brown sugar
  • ½ tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • ground cardamom from 8 cardamom pods
  • 100g rye breadcrumbs
  • 500ml whipping cream
  • 5 tbsp icing sugar (or add to taste)
  • good squeeze of lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp aquavit (optional), or to taste
  • 2 tbsp blanched hazelnuts, halved and toasted
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

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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