Fragrant casserole for cold days
With this winter apple casserole with cinnamon, wine with food shows how simple ingredients can be when texture, spices and temperature are perfectly matched. Wine and food enter into a particularly charming relationship here, as the warm, fragrant casserole with caramelized apples, butter, vanilla and cinnamon has everything a dessert needs for cold days. Juicy apple slices are tossed with sugar and cinnamon, placed on a base of buttery pastry or loosely soaked bread rolls and baked in the oven until golden brown and the aroma of apple, cinnamon and vanilla fills the kitchen. A tender, slightly crispy surface meets a soft, almost pudding-like center. It goes well with a dollop of whipped cream, vanilla ice cream or crème fraîche, which absorbs the sweetness and gently accompanies the spices.
Ideal wine accompaniment: Moscato d’Asti DOCG (Piedmont, Italy)
A Moscato d’Asti DOCG from Piedmont is the ideal partner for this winter apple casserole with cinnamon, as it perfectly combines sweetness, freshness and aromatic complexity. On the nose, the wine has an intense aroma of muscatel grapes, white flowers, peach, ripe apple and sometimes a hint of sage or herbal spice. On the palate, the Moscato d’Asti is light, with only a little alcohol, a fine sparkling perlage and a pronounced but never sticky sweetness. This sweetness harmonizes perfectly with the caramelized apples and cinnamon, while the fresh acidity makes the casserole seem lighter and constantly invigorates the palate. The floral notes of the wine accentuate the vanilla and cinnamon flavors without taking center stage, and the light carbonation creates a playful mouthfeel that complements the warm, soft dessert beautifully.
Further wine recommendations for this dish
Asti Spumante DOCG (Piedmont, Italy)
Asti Spumante DOCG is an obvious alternative to Moscato d’Asti when a more sparkling, festive experience is desired. This sparkling wine offers a fine, persistent perlage and an intensely fruity bouquet of grapes, peach, apricot and white flowers. The sweetness is clear, but perfectly balanced by the carbon dioxide and a fresh acidity structure, which means the wine never seems heavy. Asti Spumante goes particularly well with winter apple casserole with cinnamon, as its fruit picks up on the apple aromas and the light nutmeg spice on the nose elegantly accompanies the cinnamon in the dessert. The mousseux softens the creamy mouthfeel of the casserole, so that every bite is new and invigorating. At the same time, the festive character of this wine is perfect for winter occasions such as Advent, Christmas or a cozy Sunday afternoon.
Riesling Spätlese Mosel QbA (Mosel, Germany)
A Riesling Spätlese from the Mosel offers a fine balance of fruity sweetness, lively acidity and mineral freshness that goes perfectly with a warm apple dessert. On the nose, the wine has aromas of ripe apple, peach, citrus fruit and sometimes a hint of honey or herbal spice. On the palate, a smooth sweetness is combined with a clear, racy acidity that perfectly balances the wintry apple soufflé with cinnamon. The apple notes in the wine reflect the fruit of the dessert, while the citrus accents and the minerality of the Moselle lend freshness to the dish. The moderate alcohol structure makes the combination light and elegant, ideal after a more sumptuous main course. The Spätlese is also versatile, as it harmonizes wonderfully with a pure casserole as well as with a scoop of vanilla ice cream or a spoonful of cream.
Tokaji Late Harvest DOP (Tokaj, Hungary)
A Tokaji in the Late Harvest category combines ripe fruit, honey sweetness and a lively acidity structure that goes particularly well with warm, spicy desserts. The nose reveals notes of apricot, dried orange, honey, some herbal spice and sometimes a hint of botrytis, depending on the style. On the palate, the wine is dense, sweet and aromatic, but at the same time carried by a striking acidity that makes the winter apple casserole with cinnamon appear refined rather than heavy. The honey and dried fruit notes complement the caramelized sugar and cinnamon spice in the casserole, while the acidity keeps the interplay lively and makes each fork appear new. Tokaji Late Harvest goes particularly well when the casserole is refined with a little candied nuts, raisins or a dash of Calvados, as the wine picks up and deepens these additional flavors.
Sauternes AOC (Bordeaux, France)
Sauternes from Bordeaux stands for noble sweet finesse with a complex interplay of aromas that harmonizes perfectly with stronger, spicy desserts. The nose is dominated by honey, dried apricots, candied citrus fruits, vanilla and fine botrytis notes, which lend the wine depth and nobility. On the palate, Sauternes displays a dense sweetness, supported by precise acidity and a creamy texture. This wine goes well with winter apple casserole with cinnamon, as its honey and dried fruit aromas elegantly absorb the caramelized apples and cinnamon. At the same time, the notes of vanilla and noble botrytis enhance the creamy, warm structure of the dessert. If you add some rum raisins, almonds or a vanilla sauce to the casserole, you will experience how Sauternes combines these components to create a luxurious, long finish that is perfect for special occasions or festive menus.
Rutherglen Muscat Rutherglen GI (Victoria, Australia)
A Rutherglen Muscat from Australia is a powerful, more intense dessert wine option that is particularly intriguing when the apple soufflé is enhanced with nuts, caramel or a dash of liqueur. On the nose, the wine shows concentrated aromas of raisins, dried figs, candied oranges, caramel and sometimes chocolate. On the palate, it is dense, sweet and warm, with an oily texture and a long, aromatic finish. In combination with the winter apple soufflé with cinnamon, the Muscat emphasizes the caramelized sugar and spice notes and brings in a deep, rum-sweet fruit. At the same time, a well-integrated acidity ensures that the combination does not come across as clumsy. When the casserole is served with roasted nuts, toffee sauce or a scoop of walnut or caramel ice cream, the result is an opulent but harmonious combination that offers dessert lovers maximum intensity.
The recipe:
Winter apple casserole with cinnamon
Cooking utensils
- 1 Casserole dish (approx. 20 × 20 cm)
- 1 Bowl for mixing
- 1 Chopping board and knife
- 1 Whisk
- 1 Measuring cup and measuring spoon
- 1 Bowl for cream or crème fraîche
Ingredients
For the casserole
- 3 medium-sized apples z. e.g. Boskoop or Elstar, peeled, cored, in slices
- 2 Slices of stale white bread or brioche plucked into pieces
- 200 ml Milk
- 1 Egg
- 2 Tbsp sugar
- 1 sachet of vanilla sugar or 1 teaspoon of vanilla extract
- 1 teaspoon cinnamon
- 1 Pinch of salt
- 20 g Butter melted, plus some butter for the mold
For the topping
- 1 Tbsp sugar
- ½ teaspoon cinnamon
- 10 g Butter in small flakes
To serve
- Whipped cream Lightly sweetened, or vanilla ice cream to taste
Preparation
Prepare the baking dish
- Grease the baking dish thoroughly with a little butter.
- Preheat the oven to 180 °C top/bottom heat.
Prepare the bread base
- Spread the pieces of bread or brioche evenly in the greased tin.
- In a bowl, whisk together the milk, egg, sugar, vanilla sugar, cinnamon, melted butter and a pinch of salt.
- Pour the mixture over the pieces of bread and leave to stand for a few minutes until the bread has absorbed the liquid.
Prepare the apples
- Mix the apple slices in a bowl with 1 tablespoon of sugar and a little cinnamon.
- Spread the marinated apple slices decoratively over the bread mixture in the tin.
Finish the casserole
- For the topping, mix the sugar and cinnamon and sprinkle evenly over the apple soufflé.
- Spread small flakes of butter on the surface.
Baking
- Bake the casserole in the preheated oven for approx. 30-35 minutes until the surface is golden brown and the milk and egg mixture has set.
- Leave the casserole to rest for a few minutes so that it firms up a little.
Serve
- Serve the warm apple casserole in small bowls or deep plates.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
- Enjoy with a well-chilled glass of Moscato d’Asti DOCG.
Recommended side dishes
- Whipped cream, lightly sweetened
- Vanilla ice cream
- Crème fraîche or mascarpone cream
