Cinnamon cream on apple compote with butter crumbles

Ingredients for 8 servings:

• 4 apples
• 150 ml Amaretto
• 250 ml fruit juice (multi-fruit juice), alternatively apple juice
• 150 ml water
• 1 packet of vanilla pudding powder
• 500 g mascarpone
• 300 g Greek yogurt
• 1 tbsp cinnamon
• 1 tbsp powdered sugar
• 150 g flour
• 75 g butter
• 40 g sugar
• n. B. Walnuts, chopped, roasted

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 5 minutes

For the apple compote, peel and finely dice the apples in a saucepan with 50 ml of Amaretto. Pour in the remaining Amaretto and the juice and bring to a boil. Mix the custard powder with the water and add to the pan. As soon as it thickens, remove from the heat, pour into dessert glasses (1/3 full) and let cool. For the cinnamon cream, mix the mascarpone, Greek yogurt, cinnamon and powdered sugar in a bowl and spread on the cooled compote. For the butter crumble, knead the flour, butter and sugar into crumble and spread on a prepared baking sheet. Bake in a preheated oven at 180°C (top/bottom heat) for approx. 15 to 20 minutes. Let cool and then pour onto the cinnamon cream. Tip: If desired, add chopped, toasted walnuts between the individual layers.