Apple, Cream & Spiced Rye Crumble Pots

Apple crumbles a classic cold-weather dessert that's also incredibly simple to make. If you follow our straightforward recipe, you'll have a steaming hot crumble on the table in just 70 minutes. All that is left to decide is whether to use cream, custard, or both.

Layers of stewed apple, cardamon-flavored rye breadcrumbs and whipped cream combine to create this Scandinavian-inspired dessert that's perfect for a dinner party. This comforting pudding is so good that it will disappear faster than you can say crumble - and the bonus is that it is also low-fat.

Ready time: 15 minutes, Cook Time: 55 minutes, Total Time: 70 minutes, Servings: 4-6

Ingredients: -

• 4 medium-size green apples
• 6 tbsp. caster sugar
• 3 tbsp. unsalted butter
• ¾ cup brown breadcrumbs
• 100g soft light brown sugar
• ½ tsp. cinnamon
• 8 cardamom ground
• ¾ cup rye breadcrumbs
• 2 cups whipping cream
• ¼ cup + 1 tbsp.  icing sugar (or add to taste)
• 2 tbsp. blanched hazelnuts, halved and toasted
• Fresh lemon juice to squeeze

Instructions: -

• Peel and remove the apple core and the flesh cut into chunks. Cook over low heat in the large-size saucepan with the caster sugar and 3 tbsp water until the apples are completely tender. 
• Stir frequently and roughly mash the fruit with the back of a wooden spoon. If the finished purée is too wet, reduce it over low heat until it reduces and loses some of its moisture.
• Check the apples for sweetness – they should not be overly sweet because they will be combined with sweet cream and breadcrumbs – and transferred to a bowl to cool. In Scandinavia, stewed apples are typically puréed until smooth, but they can also be left chunky.
• In the medium-sized frying pan, melt half the butter and add the brown breadcrumbs and half the brown sugar. Over medium heat, sauté, constantly stirring, until the breadcrumbs are golden. Continue cooking for about 1 minute longer, adding half the cinnamon and half the cardamom.
• Spread out on a tray allows for faster cooling – and set aside until room temperature. Repeat with the rye breadcrumbs, then combine them in a bowl.
• Whip the icing sugar with the cream and lemon juice (add the lemon before the cream is too thick as the acid in the lemon has a thickening effect).
• In the glass bowl, layer the apples, breadcrumbs, and whipped cream, beginning with the stewed apples and ending with a layer of cream. Drop hazelnuts on top before serving.

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