Applesauce with Pumpernickel Crunch (Verschleiertes Bauernmädchen)

Verschleiertes Bauernmädchen
This dish is as easy and quick to make as its name is poetic and mysterious (Verschleiertes Bauernmädchen means “veiled farm girl”). It originated in the Holsteinische Schweiz (the Switzerland of Holstein), a breathtakingly beautiful area in the eastern part of the state of Schleswig-Holstein. With almost 200 lakes, gentle hills, large forests, and grand castles and manors, it is the perfect setting for a typically German film genre called Heimatfilm, a tearjerker with a regional plot. No wonder so many famous movies and TV series have been made in this area.
Course Dessert
Cuisine Schleswig-Holstein
Keyword Apple, Applesauce, Pumpernickel
Region Schleswig-Holstein



  • 2 lbs tart cooking apples, cored, peeled, and cut into chunks (about 3 cups)
  • 1 stick cinnamon


  • 4 slices authentic (imported) pumpernickel
  • 2 tbsp unsalted butter
  • 2 tbsp sugar plus 1 teaspoon, plus more to taste
  • 1 cup red raspberry preserves (9 ounces)
  • 3/4 cup heavy cream
  • 1 tsp vanilla extract


For the applesauce:

  • Put the apples and cinnamon stick in a saucepan. Add ½ cup water to make a thick but not too dry applesauce. (You can always add a little more water, or boil down excess water, if needed). Cover and cook the applesauce over low heat for 15 to 20 minutes, or until the apples are completely tender, stirring occasionally. Pass the apples through a food mill or puree them in a blender. Let the applesauce cool before processing it any further.

For the crunch:

  • Preheat the oven to 400 degrees F. Crumble the pumpernickel into ¼-inch bits and spread them on a greased baking
Recipe courtesy of Nadia Hassani, Spoonfuls of Germany

Missing some of the instructions!