Swedish apple

Category: Bakery products

Kitchen: swedish

Ingredients
Apples - 0.5 kg (peeled)
Candied fruits, dried fruits - 100 gr.
Sugar - 3 tbsp. l.
Sl. butter (margarine) - 150 gr.
Lemon zest with half a lemon
Juice from half a lemon
Honey - 100-150 gr.
Herculean flakes - 250 gr.
Cinnamon - 1/2 tsp
Vanilla sugar - 1.5 tbsp l.
Nuts - 50-70 gr.

Cooking method

I have an old book called Fruit Pies. Yesterday, leafing through it, I came across this recipe.
1. Peel and seed the apples, cut into cubes, put in a saucepan and sprinkle with one tablespoon of sugar.
2. Dried figs or dried prunes, dried cherries or dried apricots, or candied fruits ... (I took lemon and orange candied fruits). Soak the fruits, put them on a sieve, cut, sprinkle with lemon zest and put on the fire with apples, stirring often, for 10-15 minutes. If the apples are not sour enough, then add lemon juice there.
3. Melt the butter, add two tablespoons of sugar and 150 g of honey, add rolled oats (250 g), half a teaspoon of cinnamon, vanilla sugar.
4. Mix everything. Combine with apple-fruit mass. If you have instant cereal, then let the dough stand for ten minutes. If ordinary - then half an hour for the flakes to swell.
5. Moisten a baking dish with water, cover with parchment, place the dough, smooth and press gently over the entire surface.
6. Nuts (originally - walnuts, I took peanuts) chop with a knife, sprinkle on the pie and bake at 190 degrees. From about 25 minutes.
7. Remove the finished cake from the oven and, while hot, draw with a knife into squares, without cutting to the bottom.
8. Cool, remove from the mold and cut through to the end.
You will get a beautiful herculean apple, or rather a fruit grower.
It turns out a delicious "goat naka" This is in the sense that it turns out a yummy, similar in composition to kozinaki, but kozinaki is dry and fragile, and this is a juicy, delicate pie
PS I specially set the amount of honey with a fork. I baked with 150 grams, it was very sweet.