Apple strudel in a glass with cinnamon crumble

For the apple layer (4 glasses)

• 3 diced Fuji apples • 3 tablespoons of honey • ½ vanilla pod • 2 tablespoons of pine nuts • 2 tablespoons of raisins • A little grated lemon peel

For the cream layer

• 150 g of natural yoghurt (or vanilla yoghurt) • ½ vanilla pod (just the seeds) • 2 tablespoons of honey

For the crumble

• 100 g of cold butter • 100 g of brown sugar • 150 g of flour • 50 g of ground almonds • 1 teaspoon of cinnamon • A pinch of salt

For the crumble

Roughly knead all the ingredients until you get pieces of different sizes. Bake them in the oven at 180 °C on a baking sheet lined with parchment paper until they turn golden brown, then leave to cool. In a pan, simmer the apples along with the other ingredients until they are soft and then leave to cool. Mix the yoghurt with the vanilla seeds and honey until you obtain a smooth mixture, then fill the glasses, creating alternating layers of cream, apples and crumble. Top the glass with a layer of crunchy crumble. Garnish with fresh mint and berries and serve immediately.