Old Styrian Apple Bettelmann | Crispy & Cinnamony from the Oven

Mix the raisins with the rum in a small bowl and let them infuse briefly. Coarsely chop the walnut kernels. Melt about 60 g of the unsalted butter in a wide pan. Add the breadcrumbs and the chopped walnut kernels and toast over medium heat, stirring constantly, until golden brown and wonderfully fragrant. Remove from the heat and stir in half of the granulated sugar as well as the vanilla sugar.

Preheat the oven to 180 °C top/bottom heat. Grease a suitable baking dish with a little butter. Peel, quarter, and core the apples, then coarsely grate them. Immediately drizzle with the fresh juice and fine zest of the organic lemon so they stay nice and bright. Gently mix the grated apples with the remaining granulated sugar, ground cinnamon, and the marinated raisins.

Layer the toasted nut breadcrumbs and grated apples alternately into the prepared baking dish, starting and finishing with a layer of breadcrumbs. Cut the remaining butter into small flakes and distribute evenly over the top breadcrumb layer. Place the dish on the middle rack of the preheated oven and bake for about 35 to 40 minutes, until the top is golden brown and crisp. Remove, let cool slightly, dust with fine icing sugar, and serve warm.