Category:
Desserts, Baked Goods

Seasons:
September, October, November

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

For 6 Person(s)

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

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.

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.
Preheat the oven to 375° and grease a 2-quart baking dish.

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.

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.

Bake for 30 minutes and serve warm with vanilla ice cream.