Apple Kissel with Cinnamon Recipe
Apple kissel with cinnamon is a homemade dessert inspired by the taste of apple pie and school afternoon snacks. Soft apple cubes float in a smooth, slightly springy base with a clear aroma of cinnamon and vanilla. Thanks to plenty of fresh apples and a touch of lemon, the kissel tastes like stewed fruit rather than instant packet dessert.
Homemade fruit kissel is a classic Polish afternoon snack, often cooked quickly from seasonal fruit instead of using instant dessert powders. The apple-and-cinnamon version is especially associated with autumn and winter, because it recalls the flavour of apple pie without baking.
This is a homemade version of apple-pie-flavoured kissel without artificial aromas or colourings. The natural sweetness of apples and cinnamon makes a warming dessert that works for both children and adults. It’s easy to customise – from very smooth to full of distinct pieces of fruit.
Why this version works
- The high ratio of apples to water gives an intense, natural flavour without using carton juice.
- Cooking the apples until they just start to break down makes use of their pectin and lets you reduce the amount of starch.
- Starch mixed into cold water and poured in over low heat helps prevent lumps from forming.
- Adding lemon juice at the end sharpens the flavour and balances the sweetness of the cinnamon.
Chef's tips
If you like a very smooth kissel, after cooking the apples take the pan off the heat and blend the contents to a cream, then add the starch., The most common issue is lumps – watch for white streaks on the surface, which means you need to stir faster and lower the heat., If your apples are very sweet, add less sugar at the start, because the sweetness will intensify as the juice reduces.
How to serve
Serve the kissel warm with a spoonful of thick yogurt or cream and a pinch of cinnamon, or with crushed tea biscuits on top., Serve it cold in glasses layered with granola or toasted oats as a simple dessert to take to work., For children, you can add fresh apple slices or a handful of raisins on top.
Watch out for
- Don’t cut the apple cooking time short – firm cubes will clash in texture with the smooth base.
- If you pour in the starch too quickly or over high heat, you’ll get lumps that are hard to break up.
- After adding the starch, don’t let it boil vigorously, otherwise the kissel can thin out again.
Substitutions
- You can replace part of the water with clear apple juice, then reduce the amount of sugar straight away.
- You can swap potato starch for cornflour; the kissel will then be more translucent.
- Replace vanillin sugar with a little real vanilla extract or the seeds from a vanilla pod.
Ingredients
- apples - 500 g
- water - 600 ml
- sugar - 3 tablespoons
- vanillin sugar - 1 teaspoon
- ground cinnamon - 0.5 teaspoons
- potato starch (potato flour) - 3 tablespoons
- lemon juice - 1 tablespoon
Preparation
- Peel the apples, remove the cores and cut into even 1 cm cubes. Try to keep the pieces a similar size so they soften evenly and only some of them break down slightly.
- Pour 500 ml water into a saucepan, add the apples, sugar, vanillin sugar and cinnamon. Stir so the fruit is submerged; after a moment the sugar will start to dissolve and the apples will release some juice.
- Set the saucepan over medium heat. Cook for 10–12 minutes, stirring every 1–2 minutes, until the apples are clearly soft, some begin to fall apart, and the liquid thickens and turns golden from the juice.
- In a glass, thoroughly mix the potato starch with the remaining 100 ml cold water until you have a smooth slurry. There should be no white lumps or dry powder on the sides.
- Reduce the heat under the saucepan to low. Pour the starch slurry in a thin stream into the gently bubbling apples, whisking vigorously the whole time, until the mixture quickly thickens and starts to coat the spoon.
- Cook the kissel for another 1–2 minutes on low heat, stirring along the bottom, until the floury streaks disappear and the surface is smooth and glossy. The kissel should gently “blip” around the edges, not boil hard.
- Remove the saucepan from the heat, add the lemon juice and mix well. Taste – if it’s not sweet enough, add a little more sugar; if it’s too thick, add 1–2 tablespoons of hot water so it flows off the spoon in a thick stream.
- Pour the hot kissel into bowls or glasses. Serve immediately while it’s still pourable and very aromatic, or leave to cool until the top sets and feels slightly springy when you tap it with a teaspoon.
Storage
Store the kissel in the fridge for 1–2 days, covered with plastic wrap placed directly on the surface to prevent a skin from forming. After chilling it becomes noticeably thicker and more springy; reheat gently with 1–2 tablespoons of water, stirring so it doesn’t stick.
I usually cook this kissel in the evening when everyone at home is craving “something sweet” and I don’t want to turn on the oven – a few apples from the fruit bowl and dessert is on the table in fifteen minutes.
