I know you're all waiting for a cookie recipe, but I'm worried this year's Advent calender hasn't been Danish enough. That's why today I'm bringing you a "cake" recipe--that's Danish style apple cake, which is kind of like a crisp or crumble. I got this recipe from Danish E who credits the Danish Heart Association with this tasty vegan concoction.
I've adapted lightly and changed the units for my American readers.
Combine the sugar and cranberries in a small saucepan and bring to a boil. Remove from heat. Mash the berries a little bit. Peel the apples and pears and chop them into small pieces; then stir them into the berries.
Chop the marzipan finely. In a large bowl, combine the oats, brown sugar, cinnamon, coconut oil, salt, and chopped marzipan. Scrunch it around with your fingers until it's all crumbly.
Pour the fruit mixture into a shallow tart pan (or several small ramekins), adding a splash of apple juice if it seems too dry. Top with the crumble mixture. Bake at 390 F for about 25 minutes. Let cool before serving.
I've adapted lightly and changed the units for my American readers.
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| Photo credit to Hjerteforeningen |
Danish "Crumblecake" with Apples, Pears, and Cranberries
2 apples
2 pears
1 cup of fresh or frozen cranberries
3 T granulated sugar
50 grams marzipan (I know, but usually you buy this in grams anyway).
1/2 cup rolled oats
1/4 cup brown sugar
1/2 tsp. cinnamon
3 T coconut oil
pinch salt
Chop the marzipan finely. In a large bowl, combine the oats, brown sugar, cinnamon, coconut oil, salt, and chopped marzipan. Scrunch it around with your fingers until it's all crumbly.
Pour the fruit mixture into a shallow tart pan (or several small ramekins), adding a splash of apple juice if it seems too dry. Top with the crumble mixture. Bake at 390 F for about 25 minutes. Let cool before serving.
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