John Myers
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Winter Apple Crumble with Vanilla Sauce and Frozen Yoghurt
The perfect winter apple crumble with vanilla sauce and frozen yoghurt recipe with a picture and simple step-by-step instructions.
Apple Crumble
- 8 Pc. Spekulatius
- 1,5 packet Butter
- 1 Cup Oatmeal
- 1 Cup Sugar
- 500 g Flour
- 1 packet Vanilla sugar
- 2 Pc. Vanilla pods
- 1 tbsp Cinnamon
- 8 g Apples
- 8 cl Calvados
- 1 Pc. Tonka bean
- 1 Pr Salt
custard
- 1 Pc. Vanilla pod
- 3 tbsp Sugar
- 250 ml Cream
- 2 Pc. Egg yolk
frozen yogurt
- 500 g Yogurt
- 1 Pc. Vanilla pod
- 1 packet Vanilla sugar
- 2 tbsp Sugar
fire tongs punch
- 1 bottle Mulled wine
- 2 Pc. Oranges
- 1 Pc. Lemons
- 5 Pc. Cloves
- 2 Pc. Cinnamon sticks
- 5 kl. Bottle of high proof rum
- 10 Pc. Sugar boat
Frozen yogurt (the day before)
- The frozen yogurt must be prepared the day before. To do this, mix the ingredients together and put them in a suitable container in the freezer. Stir the mixture regularly (at least every 2 hours). If the yoghurt crystallizes and is too firm, defrost briefly and freeze again. Take the frozen yogurt out of the freezer half an hour before serving.
Apple Crumble
- For the apple crumble, cut the apples into thin slices and mix with the calvados, cinnamon and sugar in a bowl. Then lay out the apples on the bottom of a buttered baking dish. Mix all other ingredients together in another bowl and knead with your hands. Repeatedly fill up the mixture with flour until small crumbles are formed. Crumble the crumbles evenly over the apples and place the casserole dish in the oven at 180 ° C for 25-30 minutes.
custard
- For the vanilla sauce, cut open the vanilla pod and scrape out the pulp. Mix the pulp and the pod with the sugar and cream, bring to the boil and let stand for 10 minutes. Now remove the cut pod from the sauce, whisk two egg yolks and fold into the sauce with a whisk. Beat the sauce vigorously (until it becomes thick) and then let it cool down.
fire tongs punch
- Wash the oranges and lemons with hot water, cut off the peel in a spiral and cut the pulp into small pieces. Heat the bowls and the meat together with the mulled wine in a saucepan. The punch must not boil.
Serving
- Take the Apple Crumble out of the oven and serve with the frozen yoghurt and vanilla sauce. Divide the punch into five cups and add two sugar boats and a small bottle of rum to each cup. So everyone can decide for themselves how sweet and how strong their Feuerzangenbowle will be. The sugar boats are placed on the tongs of the cup at the table, filled with rum and lit.
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