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.

Dry, hard-baked bread crust ground to crumbs.

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
Prepare the apples
Peel the apples, or not, as you like. Push out the core, but not quite all the way through.
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
Fill with almonds
Blanch the almonds, grind them and mix with a little sugar. Fill the apples with the mixture.
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
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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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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