Apple dessert with cinnamon cream

Ingredients for 4 servings:

• 1 kg apples, sour (e.g. Boskoop)
• 250 ml water
• 1 tbsp honey
• 3 tbsp lemon juice
• 15 g butter
• 25 g oat flakes, wholegrain
• 25 g sunflower seeds
• 25 g hazelnuts, sliced
• 25 g brown sugar
• 20 g raisins
• 200 g whipped cream
• 1 tbsp sugar
• ¼ tsp cinnamon powder
• some cinnamon powder for dusting

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

For the apple compote, peel, quarter, core, and coarsely chop the apples. Bring the apple pieces to a boil in a saucepan with water, honey, and lemon juice. Cover and simmer over low heat for about 10 minutes (until the apple pieces are tender but not falling apart), stirring occasionally. Remove the pan from the heat. Whisk the apple compote (the compote should still have some chunks). Then let it cool completely. Meanwhile, for the crispy mixture, melt the butter in a pan and lightly toast the oats, sunflower seeds, hazelnuts, and brown sugar, stirring continuously. Remove from the pan and let cool in a bowl. Mix in the raisins. Whisk the cream with sugar and 1/4 teaspoon of cinnamon until stiff peaks form. Layer the compote, crispy mixture, and cinnamon cream alternately in 4 glasses or a large glass bowl and finish with a little cinnamon cream. Sprinkle the surface with a little cinnamon powder and serve.