Happy Saturday and Hello from Copenhagen,

Yet again I’ve made a relocation but this time I’ll be coming to you from Copenhagen for the next month. Follow along on my adventures here but even more so on Instagram and Youtube so if you’re interested what I get up to on my travels click away and follow/subscribe. Now to the most important part of this post; the food. Today I want to share with you the beauty that is these apple crisp pots.

Instead of making a traditional crumble or crisp I decided to stew my apples for this dessert and it comes out really juicy and delicious. The flavours are very traditional with vanilla and cinnamon but the way of serving them is a little different which is fun if you want to get a little fancy at a dinner party or just enjoy eating your dessert out of a glass.

The recipe is very straight forward and should bring you a fragrant success in the kitchen. My house smelled like how I imagine a grandmother’s home would smell like on a Sunday afternoon. This counts for something all on its own in my book!

Finally I want to include a note on alternative uses for the different components and let’s start with the apples. The stewed apples are fantastic on porridge or other sweet breakfast (pancakes for example). You could also mix them up to make a deliciously spiced apple sauce for similar purpose or to use in baking.

The crisp is great as a granola, probably the simplest granola known to man but still. Mix it up with some coconut flakes and raisins and enjoy with some yoghurt.

And finally the cream is great on all desserts, yes all! Jokes asides, I’m serious. I adapted the cream from my Baked Cardamom Pears recipe, which by the way is another great fruit dessert, but I simply changed the measurements a little to make a thicker cream here. Play around with the proportions and enjoy.

If you do make this recipe and capture it on instagram please use the tag #mygoodeatings so that I can see, it’s always a pleasure to see what you get u to in the kitchen! x


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PORTIONS: 4  /  TIME: 25 min
Stewed apples:

5 medium sized sweet eating apples
2 tbsp lemon juice
2 tbsp maple syrup
1 tbsp water
1 1/2 tsp cinnamon
1 tsp vanilla powder
Pinch of sea salt

Oat crisp:

1 cup rolled oats
1/3 cup almond meal (or oat flour)
1 1/2 – 2 tbsp coconut oil, firm
2 tbsp brown rice syrup (or liquid sweetener of choice)
1 1/2 tsp coconut sugar (or other sugar), for sprinkling


Cashew cream:

Adapted from this recipe
3/4 cup cashew nuts, soaked and drained
1/2 cup plant milk
2-3 tbsp liquid sweetener (I prefer maple syrup)
2 tsp vanilla powder

Preheat oven to 175 degrees celsius.

Place all apple stew ingredients into a medium sized pot and bring to a boil.

Simmer the apples for roughly 15 minutes or until the apples become soft and ‘fluffy’.

Mix all oat crisp ingredients in a bowl until well combined.

Spread mixture onto a lined baking tray and bake for roughly 10-12 minutes in preheated oven. Flip halfway through and be careful not to burn.

Make the cashew cream simply by blending allingredients together in a high speed blender until smooth. Add milk accordingly to your thickness preference.

Layer the three components into a glass for a simple but lovely looking dessert.

(I start with cream, then apples, then cren cream again and top off with crisp).

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