If you love old-fashioned Danish apple cake and classic oatmeal cookies, you will love the taste of these crispy oatmeal cookies with tart apple compote and soft, rich whipped cream.
It’s all the flavors we know and love from a traditional Danish apple cake, but in a whole new form.
Recipe
Oatmeal Cookies with Apple Compote and Whipped Cream
Crispy and chewy oatmeal cookies layered with tart apple compote and delicious whipped cream. It's all the flavors we know and love from an old-fashioned apple cake, but in a whole new form.
Ingredients
Method
Apple Compote
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Peel the apples and cut them into cubes. Place them in a pot with water and vanilla sugar, and let them simmer for 20-30 minutes until you have a soft compote. Let it cool down, and then place it in the refrigerator. While the compote is simmering, start making the oatmeal cookies.350 g apples, 100 ml water, 1 tbsp vanilla sugar
Oatmeal Cookies
- Preheat the oven to 175°C (350°F) convection.
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Melt the butter in a pot. Then remove it from the heat.150 g butter
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In a bowl, mix the rolled oats, sugar, vanilla paste, baking powder, and flour. Add the eggs and the melted butter. Stir the dough with a spoon until it is smooth.250 g rolled oats, 250 g sugar, 1 tsp vanilla paste, 2 tsp baking powder, 2 tbsp all-purpose flour, 2 eggs
- If the dough feels very wet, you can let it sit for 15 minutes before proceeding, so the oats can absorb some of the liquid.
- Form balls of dough, about 1 tablespoon of dough per ball. Place them with plenty of space on a baking sheet, and press them slightly flat with a spoon or your palm. You can fit 8 balls on a standard baking sheet.
- Bake the oatmeal cookies at 175°C (350°F) convection for 8-10 minutes or until the edges are brown.
- Let the cookies cool slightly on the baking sheet before moving them to a wire rack to cool completely.
Assembly
- When the cookies and the compote are cold, you can assemble the cookies.
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Whip the cream until stiff peaks form using an electric mixer, and transfer it to a piping bag with a star tip.250 ml heavy cream
- Spread about a tablespoon of compote on one oatmeal cookie, and then pipe an even layer of whipped cream over it. Place another oatmeal cookie on top as a lid, and prepare the rest of the cookies in the same way.
- The cookies are now ready to be served.
Nutrition
Foodlover’s Tips
Ingredient Notes
Apples – I have used some beautiful red apples here, which makes the compote slightly reddish. You can use the apples you like best. Feel free to taste the compote and see if you think it needs a little sugar. I don’t find it necessary, but if you use tart apples, you might want to add some.
Storage
Store the assembled cookies in the refrigerator. Avoid assembling the cookies too long before they are to be eaten, as the whipped cream will deflate the longer it sits.Tried this recipe?
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