Old-Fashioned Danish Apple Trifle

Name: Old-Fashioned Danish Apple Trifle
Total time: 35 min
Yield: 4 servings
Cuisine: Denmark
Ingredients: 800g Bramley cooking apples, peeled and chopped; 1 tsp vanilla extract; 1 tbsp lemon juice; 110g caster sugar (divided); 50g unsalted butter; 100g breadcrumbs; 180ml double cream

Layers of tart stewed apples, crunchy buttery toasted breadcrumbs, and clouds of whipped double cream.

35 min serves 4 Easy

Ingredients

800g Bramley cooking apples, peeled and chopped1kg

1 tsp vanilla extract38ml

1 tbsp lemon juice250ml

110g caster sugar (divided)1kg

50g unsalted butter250g

100g breadcrumbs175g

180ml double cream300ml

Method

Peel and cut the apples into cubes. Discard the cores. Transfer apple cubes to a saucepan with water, vanilla and lemon juice. Bring apples to a boil, cover and reduce heat to medium-low.
Add the sugar to taste after the apples release their juices. The amount of sugar depends on the tartness of the apples and your preferred level of sweetness. Remember that the breadcrumb mixture and whipped cream are also sweet, so it is okay if the apple sauce is still a bit tart.
Cook the apples for about 15 minutes until you have a coarse apple sauce. If you prefer, cook the apples longer for a finer consistency.
Refrigerate the applesauce.
Breadcrumbs mixture:
Melt butter in a pan. The butter must not brown. Add breadcrumbs and sugar and stir to combine.
Slowly toast the mixture as you stir with a spatula. Do not heat the mixture for too long – it only takes a short time to make.
Once the breadcrumbs are lightly golden, remove from the pan and cool on a sheet of baking paper.
Assembling the apple trifle:
Do not assemble the trifle until right before serving. Otherwise, the rasp will become soggy. Serve the trifle in individual small glasses or a large glass bowl.
Lightly whip the double cream.
Layer the ingredients in the glasses or bowl, starting with breadcrumbs in the bottom, followed by chilled apple sauce and breadcrumbs again. You can make several layers of breadcrumbs and apple sauce, then top with a generous layer of whipped cream. Serve immediately.

Cost to cook

serves 4 · I have the cupboard staples

Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £3.64 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£9.92 est. · serves 4

Method

Peel and cut the apples into cubes. Discard the cores. Transfer apple cubes to a saucepan with water, vanilla and lemon juice. Bring apples to a boil, cover and reduce heat to medium-low.

Add the sugar to taste after the apples release their juices. The amount of sugar depends on the tartness of the apples and your preferred level of sweetness. Remember that the breadcrumb mixture and whipped cream are also sweet, so it is okay if the apple sauce is still a bit tart.

Cook the apples for about 15 minutes until you have a coarse apple sauce. If you prefer, cook the apples longer for a finer consistency.

Refrigerate the applesauce.

Breadcrumbs mixture:

Melt butter in a pan. The butter must not brown. Add breadcrumbs and sugar and stir to combine.

Slowly toast the mixture as you stir with a spatula. Do not heat the mixture for too long – it only takes a short time to make.

Once the breadcrumbs are lightly golden, remove from the pan and cool on a sheet of baking paper.

Assembling the apple trifle:

Do not assemble the trifle until right before serving. Otherwise, the rasp will become soggy. Serve the trifle in individual small glasses or a large glass bowl.

Lightly whip the double cream.

Layer the ingredients in the glasses or bowl, starting with breadcrumbs in the bottom, followed by chilled apple sauce and breadcrumbs again. You can make several layers of breadcrumbs and apple sauce, then top with a generous layer of whipped cream. Serve immediately.