SERVES 4

Apple compote

500g apples, peeled, cored and chopped apples

¾ cup sugar

½ cup raisins

¾ cup water

¼ cup lemon juice

Pinch salt

Cinnamon crumbs

55g unsalted butter

2 Tbsp brown sugar

pinch of salt

generous pinch of cinnamon

1 cup stale bread, diced

400g natural or vanilla yoghurt

Method

Preheat the oven to 180C

For the cinnamon breadcrumbs – In a small pot melt the butter over moderate heat, stirring, until the butter is golden brown. Pour the melted butter into a bowl. Add the sugar, salt, cinnamon and bread, and toss. Spread the bread on a baking sheet and bake for 15 minutes, stirring once or twice, until golden. Let cool. Add the toasted bread to a food processor and pulse to coarse crumbs, or alternately smash lightly with a rolling pin.

For the apple compote – Place all the ingredients for the compote into a suitable sized pot.  Cook over moderate heat until the apples are soft and mash easily. Cool, they can be refrigerated for up to five days.

To assemble – place some apple in the bottom of a glass, add some cinnamon crumbs, spoon over some yoghurt and repeat processor until almost full.  Continue until all glasses are completed