Old-fashioned Danish apple trifle (gammeldags æblekage) with nut crumble – A classic with a personal twist.
Old-fashioned apple trifle with nut crumble – a lovely classic of soft stewed apple, airy whipped cream and the crispest nut crumble. It is the kind of dessert that simply never goes out of fashion. Proper grandmother’s cooking, full of hygge and nostalgia, and one of the desserts I always come back to.
I love old-fashioned apple trifle. There is something quite special about the combination of soft stewed apple with vanilla, light whipped cream and that crisp crunch. So simple, and yet it tastes absolutely wonderful.
I like to make the stewed apple with cooking apples, which have a pleasant tartness that goes perfectly with the sweet whipped cream and the nut crumble. The apples are simmered until tender with vanilla, giving you a soft stewed apple with plenty of flavour.
Instead of the classic macaroons, I prefer to make my apple trifle with a crisp nut crumble. I find that macaroons can quickly make the dessert a little too sweet, whereas nuts, oats and breadcrumbs give the most wonderful crisp contrast to the soft stewed apple and whipped cream. It makes for a lovely balance between sweet, tart and crunchy – and that is exactly how I like my apple trifle best.
To me, an old-fashioned apple trifle is the very essence of Danish hygge. It doesn’t call for lots of fancy ingredients or advanced techniques – just good apples, a little vanilla, whipped cream and something crunchy.
Serve it as dessert after a good dinner, with afternoon coffee, or simply whenever the craving for something sweet and homemade strikes. A thoroughly classic apple trifle with a little twist, tasting exactly as good as you remember it.
Old-fashioned Danish apple trifle (gammeldags æblekage) with nut crumble
Ingredients
Stewed apple for the apple trifle
- 1,2 kg cooking apples
- 150 g sugar (50 g less if the apples are sweet)
- 150 ml water
- 1 vanilla pod
Crumble
- 50 g nuts, – preferably a mixture of almonds and hazelnuts
- 50 g porridge oats
- 50 g dried breadcrumbs
- 75 g sugar
- 75 g butter
- 1 tsp ground cinnamon
- 1/2 tsp vanilla sugar
To serve
- 300 ml whipping cream (38% fat)
Method
Stewed apple for the apple trifle
- Peel the apples and cut them into smallish pieces. You should end up with about 1 kg once the cores and peel are removed.
- Split the vanilla pod lengthways, scrape out the seeds and mix them with a little of the sugar so the seeds separate.
- Put the apples, sugar, vanilla seeds and the empty vanilla pod in a saucepan.
- Add 100 ml of water and bring to the boil. Let the apples simmer over a medium heat for about 10-12 min. until they are tender and have broken down, – add a little more water if the stewed apple is too thick.
- Mash the apples with a whisk if you like, but leave the stewed apple with a little texture.
- Put it in the fridge and let it cool completely.
Crumble
- Blend or finely chop the nuts, and mix them with the other dry ingredients.
- Melt the butter in a frying pan and add your crumble mixture. Toast it over a medium heat until it turns golden and smells fragrant.
- Spread the crumble out on a sheet of baking paper and let it cool completely. If needed, store it in an airtight container until the apple trifle is to be served.
Assembling the apple trifle in glasses
- Whip the cream to soft peaks.
- Assemble the trifle in individual glasses or one large bowl. Layer the stewed apple, crumble and whipped cream in 2 layers each, and finish with a little crumble and some freeze-dried raspberries on top if you like.
Nutrition
Premium
Den lækreste crumbleopskrift. Brugte den til en gammeldags rabarberkage.
Crumblen/kageraspen kan holde sig længe i et glas med skruelåg i køleskabet.
Hej Karin
Hvor er det bare dejligt at høre – tusind tak for de søde ord 🙂
Har selv lige lavet en trifli med rabarber og denne crumble, den smagte fantastisk 🙂
Warm wishes, Dianna
Mega lækker æblekage. Plejer bare at bruge rasp. Med den lækre nøddecrumble får desserten lige et pift opad
Hej Tonie
Hvor gør det mig glad at du kunne lide den – tusind tak for de søde ord 🙂
Warm wishes, Dianna
Hvad kan man komme i sted for flødeskum?
Hejsa
Er det fordi du ikke bryder dig om konsistensen?
Altså så kan du lave en mascarpone creme f.eks. – den vil være mere tæt og cremet i konsistensen.
Det kan f.eks. være den jeg bruger i denne opskrift: https://gourministeriet.dk/mascarponecreme-og-friske-baer/
Warm wishes, Dianna
Simpelthen så lækker opskrift:)
God!!!