Well, our cruise has ended where it began – in lovely Copenhagen. We have a long trip home, so I’ll leave you with this yummy Æblekage, which literally means “apple cake,” but it is more of a crumble. I was concerned that it wouldn’t be sweet enough, but it is very yummy without all of that extra sugar. And, if you can, use hazelnuts - TRUST ME. Unless you are allergic. Then definitely don’t.
Æblekage
From Eating In Denmark, originally from Alt for Damerne (a Danish magazine)
Serves 4
- 4 granny smith apples
- 1/2 cup plus 1 tablespoon white sugar
- 2 tablespoons unsalted butter
- 1 1/2 cups old fashioned oats
- 1/2 cup roasted hazelnuts
- 1 cup heavy whipping cream
1. Peel, core, and thinly slice the apples.
2. Put apples in a medium saucepan. Sprinkle 1 tablespoon white sugar over the top and mix gently. Add 3-4 tablespoons of water into the pot. Cook, covered, over low heat for 20-25 minutes, or until apples are tender, not mushy. Remove from heat and cool completely.
3. In a small saucepan, melt the butter over medium-low heat. Whisk in the 1/2 cup sugar until incorporated. Add in the oatmeal and hazelnuts and stir constantly until everything turns a golden brown. It may turn quickly, so watch it carefully! Remove from heat and cool for 10 minutes.
4. In a small-medium serving dish, add half of the apples, then follow with the oatmeal mixture. Repeat. Beat whipped cream in a medium bowl for a couple minutes until stiff. Spread on top of the Æblekage and dig in!
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