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.
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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.
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