Apfelbettelmann (Apple Pumpernickel Betty)

Category: 
Desserts, Baked Goods
Seasons: 
September, October, November

Adapted from Spoonfuls of Germany by Nadia Hassani, published by Hippocrene Books, Inc.

Fairly difficult

Apfelbettelmann (Apple Pumpernickel Betty)

Ingredients

For 6 Person(s)

Recipe

  • slices very dry authentic pumpernickel, crumbled into small bits
  • 4 tablespoons unsalted butter
  • 1/3 cups sugar
  • 2 tablespoons sugar, divided from 1/3 cup
  • 1/2 teaspoons ground cinnamon
  • 1 pinches ground ginger
  • 1 pinches ground cloves
  • 1/2 cups chopped hazelnuts
  • 1/2 cups currants, washed and dried (or use fresh chopped cranberries)
  • 2 pounds tart cooking apples, cored and peeled
  • 1/2 cups dry white wine
  • 1 teaspoons finely grated lemon zest, preferably organic
  • 1 Vanilla ice cream

Apfelbettelmann (Apple Pumpernickel Betty) Directions

  1. If the pumpernickel is not completely dry, put it on a baking sheet and bake in a 350° oven until it reaches the desired dryness.
  2. Melt the butter in a large skillet and add the pumpernickel with 2 tablespoons of the sugar, cinnamon, ginger, cloves and hazelnuts. Caramelize and remove from the heat. Stir in the currants and set aside.
  3. Preheat the oven to 375° and grease a 2-quart baking dish.
  4. Thinly slice the apples and put them in a large saucepan. Add the wine, the remaining sugar and lemon zest and cook until apples are soft.
  5. Spread a layer of apples on the bottom of the prepared dish and top with a layer of pumpernickel. Repeat until the apples and the pumpernickel are used up, ending with a layer of bread.
  6. Bake for 30 minutes and serve warm with vanilla ice cream.

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