Apple-Vanilla Caserole from Switzerland
This yummy apple casserole is a simple-to-make recipe. It can be served as a main dish or as a dessert. How good it will turn out most often will depend on the type of apple you use. I don't recommend a sweet or very sour apple. Use an apple in between such as the Braeburn, for instance. The measurements are European standard but you should have no problem converting them with the help of an on-line converter. The vanilla sugar, which is sometimes hard to find in Northamerican grocery stores, may be substituted with vanilla fluid.
- 2 packages Vanilla pudding (powder)
- 200 g sour cream
- 150 g sugar
- 1 package vanilla sugar
- 4 eggs
- 6 large apples
- 125 g Zweiback or very toasted bread
- 1 tablespoon cinnamon
- 50 g sliced almonds
- Mix sour cream, vanilla pudding powder, sugar, vanilla sugar, milk and eggs using a blender.
- Crus the Zwieback into small crumbs and put it into a greased baking dish. Keep one handful of crushed Zwieback to the side for the topping. If you don't have crushed Zwieback you can substitute it with toasted bread. Make sure that it is toasted fairly well so it is easy to crumble.
- Peel apples and cut them into small squares or very thin slices. Add them on top of the Zwieback and top it with the creamy mixture. Preheat your oven to 200 C and bake until the creamy mixture has reached a firm consistency (approximately 45 minutes).
- Take the remaining crushed Zwieback and mix it with the cinnamon, 25 gr. of sugar and the sliced almonds. Sprinkle it on top of the apples and bake the dish for another 5-10 minutes.
- Remove from oven and let it cool for 5-8 minutes before serving. The apple casserole may be served as is or with whipped cream.
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