All Easy Recipes. Cook all that you can cook. Apple And Pumpernickel Crumb Dessert
(Apfelbettelmann)
 
What You Need:            (To serve 4)
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  • 9 tablespoons butter, softened
  • cup currants
  • 5 tablespoons rum
  • 1 cups fine pumpernickel bread crumbs, made in the blender from fresh German-style dark pumpernickel bread
  • cup coarsely chopped almonds or hazelnuts
  • cup sugar
  • 1 teaspoon finely grated lemon peel
  • 1 teaspoons ground cinnamon
  • 4 medium-sized tart cooking apples

  • How To Cook:
    1. Preheat the oven to 350 and coat the inner surfaces of a 6- to 8-cup souffle or baking dish with 2 tablespoons of the softened butter. Melt 5 tablespoons of the butter and set aside.

    2. In a large mixing bowl, soak the currants in the rum for 30 minutes. Then add the bread crumbs, chopped nuts, cup of the sugar, melted butter, lemon peel and cinnamon, and stir until all the ingredients are well combined.

    3. With a small, sharp knife, quarter, peel and core the apples, and cut them lengthwise into -inch slices. Drop the slices into another bowl and sprinkle them with the remaining cup of sugar, turning the slices about with a wooden spoon to coat them evenly.

    4. With a spatula, spread about one third of the bread-crumb mixture on the bottom of the baking dish and strew about one half of the apple slices evenly over it. Repeat with another layer of the bread-crumb mixture and cover with the remaining apples.

    5. Spread the remaining bread-crumb mixture over the apples and dot the crumbs with the remaining 2 tablespoons of butter.

    6. Bake in the middle of the oven for 30 to 40 minutes, or until the apples are tender and show no resistance when pierced with the tip of a sharp knife. Serve at once directly from the baking dish. If you like you may sprinkle the top with cinnamon and sugar.

     
     
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