Summary

Ingredients

• 4 apples, red-cheeked, approx. 700 g
• 125 g buckwheat
• 50 g cranberries, dried
• 75 g hazelnuts
• 200 ml orange juice
• 40 g suar, brown
• 30 g butter
• 30 ml heavy cream
• 1 teaspoon, heaped cinnamon
• Lemon juice
• Butter for the mold

Print Recipe Pin Recipe

Instructions

1. Toast the 75g hazelnuts in a pan over medium heat for about 5 minutes until fragrant and lightly darkened. Let cool for 2 minutes, then chop.
2. Pour boiling water over the 125g buckwheat to cover, stir, place in a colander and rinse under running water. Drain well. Heat 200ml orange juice with 15g brown sugar over medium heat until boiling. Add the drained buckwheat, cover and simmer for 15 minutes until tender.
3. Wash the 4 apples, quarter them and remove the cores. Coarsely grate the apples with skin into a bowl. Mix in lemon juice to taste, the 50g dried cranberries, and 3/4 teaspoon cinnamon.
4. Grease a baking dish with butter. Spread about 1 tablespoon of the cooked buckwheat on the bottom. Layer the apple mixture on top.
5. Set aside 2 tablespoons of the chopped hazelnuts. Mix together the softened 30g butter, 30ml heavy cream, remaining chopped hazelnuts, 1/4 teaspoon cinnamon, and remaining 25g brown sugar until well combined. Spread this mixture over the apples. Scatter the remaining buckwheat and the reserved 2 tablespoons hazelnuts on top.
6. Preheat the oven. Bake uncovered at 200°C / 392°F (conventional) or 180°C / 356°F (fan-assisted) on the middle shelf for 30 minutes until the top is golden brown.