This is another of the beautiful dishes we enjoyed while visiting my husband’s cousins in Denmark. I’ve done the best I can here: deciliters to ounces, tvebakkers (crispy Danish cookies) to graham crackers, grams to ounces. But it’s kind of a no-fail, layered delight. Apples still taste good in March, and this will hold us over until spring arrives.
Danish Apple Dessert (Æbleckage)
For the apple porridge:
- 1 ½ lb tart apples
- 1 tsp vanilla
- 1 T sugar
For the crumb mix:
- 1 pkg of graham crackers
- (1/3 of a box)
- 2 T butter
Peel and core the apples, cut into wedges, place in a saucepan and just cover with water. Cover the pan and cook over low heat until the apples soften. Mash and stir till the porridge is smooth. Add the vanilla and sugar. Set aside to cool.
Roll the graham crackers between sheets of wax paper, to produce crumbs. Melt the butter and add to the cracker crumbs.
Assemble the dessert by placing a layer of cracker crumbs, then a layer of porridge. There should be three layers of crackers and two layers of porridge.
Whip 1 cup of cream and spread atop the finished dessert. Decorate with a few of the cracker crumbs or dabs of jelly.
