Summary

Ingredients

• 2 ½ kg apples
• 0.75 liters ¾ water
• 100 g suar, brown
• 1 teaspoon, leveled cinnamon
• 15 g butter
• 60 g suar
• 200 g oat flakes, tender or crunchy

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Instructions

1. Wash and peel the apples, remove the core, quarter or eighth depending on the size and remove bad spots generously.
2. Bring apples to a boil with water and sugar. Reduce the temperature of the stove top. Depending on the consistency, cook the apples for 20-30 minutes, stirring occasionally. As soon as they disintegrate, remove the pot from the heat and puree with the hand blender. Season the puree to taste, add sugar if necessary and stir.
3. If you want to preserve the purée, bring it to the boil again and pour it into clean twist-off glasses. Let the purée cool down for direct consumption.
4. Melt the butter in a pan over medium heat. Add the oat flakes and sugar and stir continuously for about 10 minutes until the sugar becomes liquid and the oat flakes turn golden yellow to pale brown in color.
5. Remove the pan from the plate and stir again until it cools to prevent the flakes from sticking together. Pour the puree into dessert bowls, sprinkle the oatmeal on top and serve.
6. The roasted oat flakes stay nice and crispy in a sealed can for several days.