Apple Beggar Dessert (Apfelbettelmann)

Apple Beggar Dessert (Apfelbettelmann)

 

Ingredients:

• 1 stick (1/2 cup) unsalted butter, divided
• 3/4 cup dried currants (red or black)
• 1/2 cup dark rum
• 2 cups pumpernickel bread crumbs*
• 1/2 cup roughly chopped raw almonds
• 1/4 cup roughly chopped raw hazelnuts
• 1 cup white granulated sugar, divided, plus more for sprinkling
• 2 teaspoons of freshly grated lemon zest or 1/2 teaspoon lemon extract
• 2 teaspoons ground cinnamon, plus more for sprinkling
• Pinch of clove powder
• 5 tart apples peeled, cored and cut into halves
• Vanilla ice cream (Optional)

*Make the crumbs by cutting pumpernickel bread into small pieces, spread out them out on a parchment-lined baking sheet and toast in the oven until the bread is hard. Transfer to a blender or a food processor and pulse until the pieces are pulverized into crumbs.Directions:

• In a small bowl, combine the dried currents and dark rum and let marinate for at least a half hour.
• Coat an 8″ by 8″ pan or baking dish with cooking spray and set aside.
• Preheat oven to 350 degrees F.Ab
• Pulse the pumpernickel bread crumbs in a food processor or blender with the cinnamon and clove powders.
• Slice the peeled, cored apples in half and then slice each half into small pieces, lengthwise.
• Place the apple slices in a bowl and sprinkle with 1/2 cup of sugar.
• Toss with a wooden spoon to make sure all the apple slices are evenly coated.
• Melt 5 tablespoons of the unsalted butter.
• Transfer the pumpernickel bread crumb and spices mixture to a medium-sized bowl. Add the melted butter, rum infused currants, the remaining 1/2 cup of sugar, grated lemon zest or extract and mix with a wooden spoon to combine to combine.
• Spoon one-third of the bread crumb mixture into the prepared baking dish and use a spatula to gently spread it evenly over the bottom of the pan or dish.
• Lay half of the apple slices on top of the crumb mix and then cover with the second third of the crumb mix.
• Place the remaining apple slices on top and then cover them with the remaining third of the bread crumbs.
• Cut the remaining three tablespoons of butter into small pieces and scatter them over the top of the dessert.
• Sprinkle with extra sugar and cinnamon powder, if desired
• Place the dessert in the oven and bake for 20 minutes.
• Remove from oven and let the dessert cool down a bit in the pan.
• Serve warm, scooping portions out onto a dessert plate or glass and top with vanilla ice cream (optional)