Yields 6 glasses

6 slices Dr. Karg's crispbread 5-Grain
750 g sourly apples (goes best with “Baeburn")
100 g butter
100 g sugar
2 full tsp. cinnamon
40 ml rum
6 preserving jars (250 ml content each)


With spelt, Oats, rye, wheat and barley


Peel apples, remove stalk and core and cut into pieces.

In the meantime crush crispbread slices thoroughly and mix the cold butter, sugar and cinnamon.
Crumble about one third of the mass into the 6 preserving jars.

Spread apple pieces onto crumbles and sprinkle with rum.

Spread the remaining crispbread mass into glasses.

Bake at 180°C for about 25-30 minutes in the middle of a pre-heated oven.
Serves well with custard.