These trifles of caramelized oat-rye-spelt clusters, vanilla-infused applesauce, and whipped cream are a riff on a classic Scandinavian dessert known as Veiled Country Lass. Belle de Boskoop apples, native to the Netherlands, are traditional for making applesauce, but other tart-sweet baking apples like Jonagold or Pink Lady will do. You can use just oats to make the clusters, but the rye and spelt flakes add a lovely nutty note.
Make Ahead Tips
The oat-rye-spelt clusters can be made up to 1 week ahead and stored at room temperature, and you can assemble the trifles up to 2 hours before serving.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
really liked this recipe, made it for a dinner party- added some cinnamon to the oatmeal and used walnuts instead of hazelnuts- found the apples and the oatmeal to sweet, reduced the sugar, will reduce it a little more next time.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?