North German Apple Grütze | Fruity & Fine

Thoroughly wash and peel the apples, remove the core, and cut the flesh into approx. 1.5 cm cubes. Halve the lemon and drizzle the juice of one half over the apple pieces so they do not turn brown.

Set aside about 50 ml of the apple juice and stir smooth with 30 g of the cornstarch in a small bowl. Bring the remaining apple juice (350 ml) to a boil in a pot with 40 g of sugar and 1 tsp of cinnamon.

Add the prepared apple cubes to the boiling juice and simmer gently over medium heat for about 3 to 4 minutes until slightly tender, but still with a nice bite.