This deliciously simple Danish Apple Trifle has quickly become a favorite fall dessert around our house. Layers of homemade apple compote, whipped cream and crispy caramelized bread cubes create an irresistibly creamy-crunchy combination with ALL the fall flavors.
The good news is that it is incredibly easy to prepare and can even be made ahead of time. Ready to get started? Let's make Danish Apple Trifle!
Why This Recipe Works
- Homemade compote (which is super easy and can be made in advance) brings apple, cinnamon and vanilla flavors to this cozy fall dessert.
- Tiny white bread cubes are cooked with butter and sugar until crispy and caramelized. These create the sweet, crunchy layer in between the compote and the creamy whipped cream. SO good and a perfect textural contrast!
Ingredients
- This homemade Easy Apple Compote is the heart of this dish. It's a simple recipe that includes Granny Smith apples, cinnamon, vanilla and brown sugar, and it is very much like a really good apple pie filling or chunky applesauce. If you don't want to make your own apple compote, you could substitute a high-quality store bought chunky apple sauce or apple pie filling instead.
- The bread cubes are preferably from a simple white bread (I use a store bought white sandwich bread) and if it is dried out or stale, that is all the better! We want the finished caramelized bread cubes to be really crispy.
- Butter and sugar flavor the bread cubes and help them caramelize into a sweet, crunchy treat.
- Sugar, vanilla and heavy whipping cream come together for the whipped cream layers, and a sprinkle of cinnamon finishes things off with a lovely flourish.
How to Make This Recipe
- Add the bread cubes to a large dry skillet and cook over medium heat, stirring frequently, until the cubes dry out and just begin to turn brown on the edges, about 5 minutes.
- Add the butter and sugar. Reduce the heat to medium low. Continue to cook, stirring often, until the cubes are golden brown and caramelized, about 15-20 minutes. Transfer to a plate and set aside to cool to room temperature.
- Meanwhile, make the whipped cream. Combine the heaving whipping cream, remaining 2 tablespoons of sugar and vanilla in the work bowl of a stand mixer. Using the whisk attachment, whip on medium high until medium-soft peaks form.
- Using 4 individual glass serving dishes (I like to use stemless wine glasses), spoon a layer of apple compote on the bottom of each, followed by a layer of the bread cubes and a layer of the whipped cream. Repeat the layering process one more time. Cover the trifles and transfer to the refrigerator for at least two hours (or up to eight). Sprinkle each dessert with a bit of cinnamon right before serving if desired.
Expert Tips
- Be sure to cook the bread cubes until crispy and golden brown. We want them to be caramelized and crunchy but not overly dark in color.
- Don't skip the resting time in the refrigerator prior to serving! This really helps all the whole dish come together.
FAQs
A traditional trifle (usually of English origin) consists of layers of fruit, sponge cake and custard and/or whipped cream. It's usually served in a glass dish to show off its pretty layers.
A Danish Apple Trifle is different from a traditional trifle in that it is always made with a cooked apple compote as the base of the recipe and uses caramelized bread cubes or bread crumbs instead of cake. It also usually includes a whipped cream layer or two but no custard.
This dessert can be kept in the refrigerator for up to 8 hours (covered lightly with plastic wrap) prior to serving. If you have leftovers, simply cover with plastic wrap and return to the refrigerator. They will still be very tasty for another couple of days (although the bread cubes will begin to lose some of their crispiness).
You can't freeze the whole trifle, but you can freeze the apple compote and the bread crumbs. Store the compote in an airtight, freezer safe container an freezer for up to two months. Transfer the caramelized bread cubes to a freezer bag and seal tightly. They will keep for a couple of months as well. Thaw the compote in the refrigerator and the bread cubes on the counter. Make the whipped cream and assemble as directed!
Yes! Make these individual trifles at least 2 hours and up to 8 hours prior to serving, cover with plastic wrap and store in the refrigerator. You can also consider making the compote and/or bread cubes ahead of time. The compote will keep for about a week in the refrigerator, and the bread cubes will keep in a tightly sealed container at room temperature for up to 3 days. OR you can store the compote and/or bread cubes in the freezer for a couple of months (see the FAQ above for more information).
Yes you can! Simply use one glass larger bowl and layer the dessert as directed. When you are ready to serve, spoon individual portions into smaller serving bowls.
Consider adding a drizzle of caramel sauce (either homemade or store bought) on top of each apple layer (an a little on top as well) to create a Danish Caramel Apple Trifle! You could also make Cream Cheese Whipped Cream instead of the regular whipped cream and create more of a Danish Apple Cheesecake Trifle (or even a Danish Caramel Apple Cheesecake Trifle if you like). These variations are not traditional but they are delicious!
Related Recipes
Looking for more delicious Scandi-inspired apple recipes? Check these out!
Danish Apple Trifle
Ingredients
- 3 cups small white bread cubes stale bread works great here
- 4 tablespoons unsalted butter
- 1 cup heavy whipping cream
- ½ cup + 2 tablespoons sugar divided
- ½ teaspoon vanilla extract
- 1 recipe Apple Compote
- Sprinkle of cinnamon for garnish optional
Instructions
- Place the bread cube in a large dry skillet over medium heat. Cook, stirring frequently, until the cubes are just beginning to brown. Add the butter and ½ cup of the sugar and reduce the heat to medium-low. Cook, stirring frequently, until the bread cubes are golden brown and caramelized, about 15 minutes. Remove from the heat, transfer to a plate and set aside to cool to room temperature.
- Whip the cream, the remaining 2 tablespoons of sugar and the vanilla extract together in a stand mixer until soft peaks form. Set aside.
- In 4 individual glass serving dishes (I use stemless wine glasses), begin by spooning in a layer of the apple compote followed by a layer of the caramelized bread crumbs and a layer of whipped cream. Repeat so that you have 2 layers of compote, 2 layers of bread cubes and 2 layers of whipped cream. Carefully cover each serving with plastic wrap and transfer to the refrigerator for at least a couple of hours (and up to eight) before serving. Top with a sprinkle of cinnamon for garnish if you like!
Notes
- Be sure to cook the bread cubes until crispy and golden brown. We want them to be caramelized and crunchy but not overly dark in color.
- Don't skip the resting time in the refrigerator prior to serving! This really helps all the whole dish come together.
Nutrition
If you loved this recipe, give it a star review! Also, snap a picture of your Danish Apple Trifle and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.
Kristi
Such an easy and delicious fall dessert!