This post is also available in: Danish
What does one do, if one make the nicest apple crumble and it comes out looking like a minced beef sauce? Oh my, this is just a typical blogger’s dilemma and exactly what happened to me yesterday!
My solution was to decorate it with lots of sour cream, sprinkle on some fresh mint leaves and then choose a filter that made the cake look just a little bit delicious. I think I managed okay considering what I had to work with!
Even though the cake wasn’t the most photogenic of cakes, it was truly delicious. The Danish apples this time of year are just divine! They’re sour and sweet at the same time and their sweetness allows for making a cake without any added sweetener. Or to use just a tiny bit. And that’s really how I prefer my cakes. As natural as possible. If you prefer a sweeter cake, feel free to put in some extra sweetener of your choice.
Usually, an apple crumble is made with sugar, wheat flour and butter. I chose to make mine with nuts. I am especially fond of pecan nuts and love their caramel-like flavor.
We had lots of kids from the street running in and out of the house yesterday and they all sat down and had cake in the afternoon. Everybody liked it and nobody mentioned that is was less sweet than a regular crumble. We had the leftovers for dessert after dinner and it was even better cold, in my opinion. Much less photogenic but with even better taste.
Apples may not be low carb per se as they do contain natural sugars. This cake is, however, much lower in carbs than the ones with additional sugar and wheat flour.
SERVES 6-8 PERSONS
- 7-800g apples
- 1 tablespoon of cinnamon
- 100g pecan nuts
- 100g almond flour (ground almonds)
- 100g soft butter
- optional: 1 tablespoon of coconut palm sugar (affiliate link)
- 2-3 tsp of cinnamon
- 0,5 tsp of cardamom
- 1/4 tsp of vanilla powder
2. Grease a baking dish with butter and place the apples in it. Add in cinnamon and stir the apples so the cinnamon is evenly combined around the apples.
3. Chop pecan nuts roughly and mix with almond flour, coconut palm sugar (or leave out), cinnamon, cardamom and vanilla ind a bowl.
4. Use your hands to mix the butter into the nut mix. You want to end up with a very greasy dough.
5. Place the greasy dough on top of the apples as evenly as possible.
6. Preheat oven to 300°F/150°C and bake the cake for 50-60 minutes. Serve with sour cream or whipped cream mixed with a little bit of vanilla powder.