Apple compote with cinnamon cream and crumbles

Ingredients for 5 servings:

• 350 g apple, peeled, cut into slices
• 2 tbsp raw cane sugar
• ½ tonka bean(s), grated
• 350 ml milk
• 1 tbsp raw cane sugar
• 1 sachet of cream pudding powder
• 2 tsp cinnamon powder
• 100 ml cream, liquid
• 25 g butter
• 25 g raw cane sugar
• 100 g spelt flour type 630
• 2 pinches of cinnamon powder

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Mix the apple slices with the raw cane sugar and the tonka bean zest, bring to a boil, and simmer for about 3 minutes. Then cool. Make a thick pudding from the milk with the raw cane sugar, cream pudding powder, and cinnamon. Cover the pudding with plastic wrap so that the film rests on the pudding. Also allow to cool. Blend in the cream evenly with a hand blender. For the crumble, preheat the oven to 180°C (top/bottom heat). Melt the butter and knead it with the raw cane sugar, flour, and cinnamon to form crumbles. Spread on a baking sheet and bake (about 15-20 minutes) until light brown and crispy. In a dessert glass, first layer one tablespoon of compote, then two tablespoons of cinnamon cream, and finally another layer of apple compote. Refrigerate until ready to serve. Only then sprinkle with the crumble.