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.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…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?