Prep 40 mins
Cook 40 mins
An authentic German dessert.
- 9 tablespoons butter, softened
- 1⁄2 cup currants
- 5 tablespoons rum
- 1 1⁄2 cups fine pumpernickel bread, crumbs,made in the blender from fresh bread
- 1⁄2 cup coarsely chopped almonds or 1⁄2 cup hazelnuts
- 3⁄4 cup sugar
- 1 teaspoon finely grated lemon, rind of
- 1 1⁄2 teaspoons ground cinnamon
- 4 medium cooking apples, peeled and cut into 1/4 inch slices
- Preheat the oven to 350 F and coat the inside of a 6-8 cup baking dish with 2 tbs of the butter.
- Melt 5 tbs of the butter and set aside.
- In a large bowl, soak the currants in the rum for 30 minutes.
- Then add the bread crumbs, chopped nuts, 1/2 cup of the sugar, melted butter, lemon peel and cinnamon.
- Stir until well mixed.
- Drop the apple slices into another bowl and sprinkle them with the remaining sugar.
- With a spatula, spread about a third of the bread crumb mixture on the bottom of the baking dish and sprinkle about half the apple slices evenly over it.
- Repeat with another bread crumb layer, then the rest of the apples, and finishing with the final third of the crumbs.
- Dot the top with the last 2 tbs butter.
- Bake in the middle of the oven for 30-40 minutes or until the apples are tender.
- Serve at once.
- You can sprinkle the top with more cinnamon and sugar, if you like.