Omenahyve ja vaniljakastike – helppo kerrosjälkiruoka
I am still taking advantage of the last of the amazing Finnish apples still available in my local supermarket. This is a quick and easy take on a traditional apple crumble with custard. I have layered vanilla custardy yoghurt with spiced apple compote and a crunchy crumble topping. If you want to make the whole thing even quicker, replace the compote with some apple jam and the crumble topping with your favourite granola, it will still taste really good. If you are in Finland I used Lobo apples as they are great for cooking and have a beautiful rich apple flavour. If I was in the UK, I would go for the classic Bramley.
Apple crumble and custard layer pots – serves 3 to 4 depending on your glass size
4 medium sized apples, peeled cored and cut into chunks
1/2 tsp of cinnamon
a good pinch of ground ginger
a good pinger of mixed spice
1 – 2 tbsp maple syrup or golden syrup
2.5 dl carton oatly vanilla sauce
3 dl plant based yoghurt
50 g flour, gluten free if necessary
30 g plant based margarine
0.5 dl oats
1 tsp coconut sugar
1 tbsp chopped almonds or pecans
Begin by adding the apple, spices, syrup and a splash of water to a small sauce pan. Cover and allow to simmer for 5 minutes of a medium/ low heat. Continue cooking until the apple is tender and beginning to break down. I prefer not to over cook the apple and leave a few chunks for texture. Set to one side and allow to cool.
Meanwhile make the crumble topping. Preheat the oven to 180 degrees c. In a bowl, rub the margarine into the flour until it resembles coarse bread crumbs. Add the oats, sugar and nuts and give in a final mix, squeezing the mixture together slightly to create large crumbs.
Pour out onto a lined baking sheet and toast for 10 – 15 minutes until golden brown and crunchy, set to one side too cool.
Before the final assembly, stir together the yoghurt and vanilla sauce.
Now layer the apple, yoghurt, and crumble as many times as you like and enjoy. I finished mine off with a slice of fresh apple and a little left over nut praline from my Mocha praline cake