Apple casserole with oat flakes and cinnamon sauce

Ingredients for 2 servings:

• 250 ml milk
• 1 tbsp sugar
• 1 tbsp butter
• 1 pinch of salt
• 35 g oat flakes, flower-soft
• 1 egg(s)
• 50 g cranberries, dried
• 50 g walnut kernels, chopped
• 3 apples, sour
• Butter for the mold
• Butter flakes for topping
• 10 g butter
• 1 tbsp, sifted wheat flour type 550
• 1 tbsp powdered sugar
• 2 tsp cinnamon powder
• 250 ml milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 40 minutes

Bring the milk, sugar, butter, and salt to a boil, add the oats, and cook until thick and creamy, stirring continuously. Allow the oats to cool. Separate the egg and beat the egg white until stiff. Add the egg yolk to the oatmeal. Peel and core the apples, and slice them into wedges. Chop the cranberries and stir them into the porridge along with the apples and chopped walnuts. Fold in the beaten egg whites and pour the mixture into a buttered casserole dish. Top with butter flakes. Bake in an oven preheated to 175°C (top/bottom heat) for about 45 minutes on the middle rack. For the sauce, melt the butter in a saucepan. Add the flour and make a roux. Mix the powdered sugar with the cinnamon and add to the roux. Pour in the milk and cook until smooth, stirring continuously. Serve the casserole with the sauce on warmed plates.