Apple dessert with drained sour cream

Those who know me know that sour cream would be the last product I would choose to eat every day, but... With this dessert – drained, creamy, and sour, it's perfect. Just right to complement every bite.

One day I opened Instagram, and a woman, the author of another book, scooped something very gooey and tempting. I did not know what that was, but since it was fall with a generous harvest of apples, I knew that this day's desserts would be all about apples and sour cream. Luckily, I had strained cream in the fridge from a recipe I made a day ago, so, in the evening, after two glasses of fabulous champagne and a bowl of porcini pasta with wild boar, we ate this. Slowly, spoon by spoon, mixing the sweet apple crumble with sour cream. Perfect. That was when I still lived in Latvia.

400 g sour cream, 25% fat

apples:
800 g cored (but not peeled) apples, in pieces
140 g light brown sugar
2 tsp cinnamon
pinch of salt

topping:
250 g butter, room temp
200 g light brown sugar
50 g almonds, walnuts, pistachios, hazelnuts, processed into flour (you can use all or just one or two)
130 g oat flour
1/2 tsp cardamom powder
pinch of salt

The day before, put the cream in a sieve over a bowl and cover with a plate or cling film and allow the cream to drain in the fridge for 12 hours.

Heat the oven to 180°. Prepare a ceramic pan about 30x30 cm.

Put all the apple ingredients into the pan and mix.

Beat butter with sugar for 2-3 minutes. Then add the other ingredients and mix. Place on the apples and smooth. Bake for 45-50 minutes, one rack below the middle. It is ready when the top layer is beautifully golden.

Remove and serve hot, warm, or cold, and most importantly, with a big spoonful of drained sour cream.