Autumn Bliss in a Glass: Baked Apple Crumble with Cinnamon Cream
There’s something undeniably comforting about a dessert that combines the warmth of baked apples, the crunch of a crumbly topping, and the velvety richness of cinnamon cream. The Baked Apple Crumble on Cinnamon Cream is a perfect example of how simple ingredients, when paired together, can create an unforgettable dessert experience. This delightful treat is served in individual glasses, making it both an elegant and indulgent way to end any meal. The crisp, slightly spiced streusel topping, the tender, caramelized apples, and the smooth cinnamon cream come together in perfect harmony, each bite offering a satisfying contrast of textures and flavors. Whether you’re serving it at a family gathering, a cozy dinner, or just as a special treat for yourself, this dessert will surely win hearts and taste buds alike.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Streusel:
- 80 g soft butter
- 125 g flour
- 40 g sugar
- 1 packet of Bourbon vanilla sugar (or use regular vanilla sugar)
- Optional: a pinch of cinnamon for extra warmth
The streusel is the crumbly, buttery topping that gives this dessert its signature crunch. It’s made by simply rubbing together flour, sugar, vanilla sugar, and butter until the mixture resembles coarse crumbs. For added warmth, a sprinkle of cinnamon can be added to the streusel mix, giving the entire dessert a deliciously spiced aroma. Once baked, it becomes golden and crisp, offering the perfect contrast to the soft apple compote and creamy filling.
For the Baked Apple Compote:
- 3 apples (choose firm, tart apples like Granny Smith or Braeburn)
- Juice of one lemon
- 1 cinnamon stick
- 1 star anise
- 100 ml orange juice
- 1 drop of bitter almond oil (this adds a subtle depth of flavor, but can be skipped if unavailable)
- 2–3 tablespoons brown sugar (adjust depending on the sweetness of your apples)
The apple compote is the heart of this dessert. It’s where the apples are roasted to perfection, softening just enough to maintain their bite while absorbing the flavors of the spices. The lemon juice helps prevent the apples from browning, while the cinnamon stick and star anise infuse the compote with warmth and complexity. Orange juice adds a hint of citrus brightness, and the almond oil elevates the dish with a slightly nutty, aromatic undertone. The brown sugar caramelizes the apples, giving them a rich, almost caramel-like sweetness.
For the Cinnamon Cream:
- 250 g quark (a type of fresh cheese, or use Greek yogurt if unavailable)
- 200 ml cream (whipped)
- 50 g powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract (or a bag of Bourbon vanilla sugar)
The cinnamon cream is the smooth, luxurious base of this dessert. Whipped cream is folded into quark, creating a rich yet light cream that is subtly sweet and perfectly spiced. The cinnamon adds a comforting warmth that complements the roasted apples, while the vanilla extract rounds out the flavors. This creamy layer is key to balancing the texture and flavor of the dish, giving each bite a soft, silky finish.
Instructions
- Prepare the Streusel:
Start by making the streusel topping. In a bowl, combine the butter, sugar, vanilla sugar, and flour. Rub the ingredients together with your fingers until the mixture forms small crumbs. If you like, sprinkle a little cinnamon into the mixture for added flavor. Spread the crumbs on a baking sheet lined with parchment paper and bake in the preheated oven at 175°C (150°C fan) for about 15 minutes, or until golden and crisp. Once done, set the streusel aside to cool. - Make the Baked Apple Compote:
While the streusel bakes, you can prepare the apple compote. Begin by peeling and coring the apples. Cut them into eighths, and then chop the slices into small pieces. Immediately toss the apple pieces with lemon juice to prevent browning. In a baking dish, place the apples and add the cinnamon stick, star anise, and orange juice. Drizzle the almond oil over the apples and sprinkle with brown sugar. Roast the apples in the oven for about 20–25 minutes, stirring occasionally. The apples should soften and become tender but still maintain a slight bite. Let the compote cool, then refrigerate until you’re ready to serve. - Whip the Cinnamon Cream:
To make the cinnamon cream, begin by whipping the cream until stiff peaks form. In a separate bowl, mix the quark with powdered sugar, cinnamon, and vanilla extract. Gently fold the whipped cream into the quark mixture until smooth. The cinnamon cream should be creamy and light, with the perfect balance of sweetness and spice. Refrigerate until ready to assemble the dessert. - Assemble the Dessert:
Once all components are prepared and cooled, it’s time to assemble the dessert. Spoon a layer of cinnamon cream into individual glasses or bowls. Top with a generous amount of baked apple compote, and then finish with a sprinkle of the crispy streusel topping. For an added touch of elegance, you can garnish the dessert with a handful of toasted almond flakes or a dusting of cinnamon. Serve immediately, or chill in the fridge for a while to let the flavors meld together.
Notes
This Baked Apple Crumble on Cinnamon Cream dessert is perfect for fall, but its flavors can be enjoyed year-round. You can adjust the sweetness of the apples by using a different type of apple, or even experiment with a mix of apples for added depth. For an extra touch of indulgence, drizzle caramel sauce over the finished dessert or add a scoop of vanilla ice cream on top.
If you’re looking to make this dessert dairy-free, substitute the quark with a dairy-free yogurt or use a non-dairy whipped cream. For those with a nut allergy, you can skip the almonds and use a sprinkle of granola or oat crumble instead.
To make this dessert more portable or convenient for a gathering, you can assemble the individual servings ahead of time and store them in the fridge. This dessert keeps well for a day or two, though it’s best enjoyed fresh.