Cinnamon Apple Sour Cream Jars with Speculoos Crumble

Winter jars with caramelized apples, creamy sour cream and crunchy speculoos crumbs. The cinnamon-apple cream can be prepared in advance and is ideal for cozy winter evenings.

By yumbelo · 8 servings · 35 minutes

Ingredients

• 4 pc Apples
• 50 g Sugar
• 2 tbsp Lemon juice
• 1 tsp Cinnamon
• 20 g Butter
• 50 g Walnuts, chopped
• 400 g Sour cream
• 150 ml Heavy cream
• 50 g Powdered sugar
• 1 pack Vanilla sugar
• 150 g Speculoos

Method

1. Peel and core the apples and cut them into small cubes.
2. Heat the butter in a pan, add the apple cubes with the sugar and simmer over medium heat for about 8 minutes until soft.
3. Stir in the lemon juice and cinnamon and let the apples cool completely.
4. Toast the walnuts in a dry pan for a short time until golden brown and set aside.
5. Whip the cream with the powdered sugar and vanilla sugar until stiff.
6. Stir the sour cream until smooth and carefully fold in the whipped cream.
7. Place the speculoos in a freezer bag and crush it coarsely with a rolling pin.
8. Fill the jars alternately with speculoos crumbs, apple cubes, sour cream cream and walnuts, finish with crumbs and refrigerate for at least 2 hours before serving.