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Dessert apples

Tart apples with the core pushed out, brushed with butter, rolled in sugar and rusk crumbs, filled with ground almonds and baked tender and light brown. Served cooled with vanilla sauce or whipped cream. From Erken's Stor kokebok (1949), p. 538.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 538 (falt i det fri)

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About the dish

Kavring (rusk crumbs) was used as a dry crushed coating in many of the book's desserts.

How to make it

  1. 1

    Prepare the apples

    Peel the apples, or not, as you like. Push out the core, but not quite all the way through.

  2. 2

    Roll in sugar and rusks

    Brush the apples with melted butter and roll them in a mixture of sugar and rusk crumbs. Place in a greased dish.

  3. 3

    Fill with almonds

    Blanch the almonds, grind them and mix with a little sugar. Fill the apples with the mixture.

  4. 4

    Bake

    Put the dish in a hot oven (about 200 °C (390 °F)) and bake the apples tender and a pretty light brown.

  5. 5

    Serve

    Serve cooled with vanilla sauce or whipped cream.

Changes from the original

Tablespoons are written tbsp, and "hot oven" is interpreted as about 200 °C (390 °F). The book does not state the number of servings; 6 is an estimate for 12 apples.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 538)~72% of the text changedremovedadded
12 stk epler (syrlige). epler, syrlige 2 ss spiseskjeer smør (smeltet). 50 g sukker. gr. sukker 50 g gr. støtt kavring. kavring 50 g gr. mandler. sukker (litt, til mandelfyllet). vaniljesaus eller stivpisket fløte (til servering). Skrell eplene, Eplene skrelles — eller ikke, som du man vil. Stikk ut kjernehuset, Kjernehuset stikkes ut, men ikke ganske helt gjennom.. Pensle eplene igjennem. Eplene pensles over med smeltet smør og rull dem rulles i en blanding av sukker og kavring. Sett dem Settes i en smurt form.. Skåld mandlene, mal dem form, Mandlene skåldes, males og bland blandes med litt sukker. Fyll eplene med blandingen.. Sett formen sukker og fylles i eplene. Formen settes i varm ovn (ca. 200 °C) og stek eplene møre og ovn, stekes møre, pent lysebrune.. Server avkjølt lysebrune. Serveres avkjølet med vaniljesaus eller stivpisket fløte.

Note on Modernised

«Spiseskjeer» er skrevet ss, og «varm ovn» er tolket som ca. 200 °C. Antall porsjoner er ikke oppgitt i boka; 6 er et anslag for 12 epler.

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Frequently asked questions

Do the apples have to be peeled?
No, the book says to peel them or not, as you like.
What are they served with?
Vanilla sauce or whipped cream, cooled.
What is kavring?
Dry, hard-baked bread crust ground to crumbs.

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