Another unusual dessert, Danish in origin, apparently. You layer fresh breadcrumbs, applesauce, and jam or dried fruit. I thought it would be a mush, but the layers hold together, kind of. It’s tasty and requires a good number of apples to get the amount of applesauce needed–so if you’re wondering what to do with all the apples from the share…
I’m not giving directions for applesauce. I used unsweetened applesauce, but go with you own recipe. If you make spiced applesauce, don’t add the spices listed.
The recipe calls for fresh breadcrumbs. You make breadcrumbs from fresh or slightly stale bread. Don’t use too dense a loaf, and if the bread you have is really crusty, trim some of it away.
3 c fresh breadcrumbs
5 T butter or coconut oil, plus extra for greasing pan
4 – 5 c applesauce
1/2 t cinnamon, or cardamom, or other spices, or to taste
3/4 c jam or preserves; or dried fruit, such as raisins
whipped cream, crème fraîche, yogurt, milk, for serving, optional
1. Preheat oven to 325°F. Grease a 6-cup soufflé dish or similarly sized baking dish.
2. Melt butter in a skillet. Add the breadcrumbs and stir to coat with the butter. Cook, stirring frequently, until the crumbs have deepened in color, if whole grain, or turned golden, if white. The crumbs will clump at first, but will separate with cooking. Five or so minutes should suffice for this step.
3. Combine spices, if using, with applesauce.
4. Put about a quarter of the breadcrumbs in the bottom of the baking vessel. Layer with about a third of the applesauce, and then dot with about a third of the jam, or a third of the dried fruit. Continue twice more, ending with a layer of crumbs. If you’re using a bigger pan than specified, you might only do two layers.
5. Bake for about 30 to 40 minutes, until you can see some slight bubbling activity around the edges of the pan. Serve warm or at room temperature, with whipped cream or other topping, or alone.