Norwegian apple sauce with rye cinnamon crumbs and yoghurt

Norwegian apple sauce with rye cinnamon crumbs and yoghurt

By
From
Breakfast: Morning, Noon & Night
Serves
4
Photographer
Danielle Wood

This is a great alternative to a fruit compote and granola. It's a Nordic-style version, which means there's more cinnamon spice, a tiny bit of butter and brown sugar.

Ingredients

Quantity Ingredient

For the apple sauce

Quantity Ingredient
1.4kg cooking apples, peeled, cored and cut into 2 cm chunks
1 lemon, juiced
1 stick cinnamon
60g soft light brown sugar
100ml water
pinch salt

For the rye cinnamon crumbs

Quantity Ingredient
2 slices rye bread
40g butter
60g soft dark brown sugar
1/2 teaspoon ground cinnamon, or more to taste

For the vanilla yoghurt

Quantity Ingredient
1 vanilla pod, seeds scraped
200ml plain yoghurt

Method

  1. Start by making the apple sauce by combining all of the ingredients in a large, heavy-bottomed saucepan with a lid. On a high heat, bring it to a boil, then turn down the heat and simmer for approximately 20 minutes or until the apples are soft. Remove from the heat and discard the cinnamon stick. Mash the apples with a fork or potato masher until you have a good, soft consistency. Set to one side.
  2. For the rye cinnamon crumbs, break the slices into small breadcrumbs with your fingers. You don’t want the crumbs to be too fine, as you want them to have a nice bite. Transfer to a frying pan and stir in the rest of the ingredients. Fry over a medium heat, stirring continuously, for 5 minutes until the butter and sugar have caramelised and the bread has soaked up all the flavours. Tip them onto greaseproof paper and leave to cool. They will be crunchy on the outside once cooked.
  3. To make the vanilla yoghurt, mix the vanilla seeds into the yoghurt and give it a stir.
  4. Assemble by spooning some apple sauce into a bowl, then top with yoghurt and add a sprinkling of rye crumbs.
Tags:
breakfast
brunch
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