Apple Kissel with Cinnamon Recipe
Apple kissel with cinnamon is a simple homemade dessert that many people associate with childhood and the school canteen. It’s lightly sweet, smells like apple pie and tastes great both warm and cold. It’s a Polish, fruit-based alternative to custard.
This apple kissel combines the familiar taste of stewed apples with the silky texture of a classic Polish starch-based dessert. It’s quick to make, uses simple ingredients and can be served both warm and chilled, making it versatile and nostalgic at the same time.
Chef's tips
Adjust the amount of sugar to the sweetness of your apples and your own taste. Always dissolve the potato starch in cold water and add it to hot fruit while stirring constantly – this prevents lumps. Don’t overcook the kissel after it thickens, or it may become too runny again.
How to serve
Serve in small bowls or glasses, topped with yogurt, whipped cream or a spoonful of sour cream for contrast. It pairs well with crunchy toppings like granola, crushed biscuits or roasted nuts.
Ingredients
- apples preferably slightly tart - 500 g
- water - 600 ml
- sugar or to taste - 3 tablespoons
- vanillin sugar optional - 1 teaspoon
- ground cinnamon - 0.5 teaspoons
- potato starch (potato flour) heaping - 3 tablespoons
- lemon juice optional, for a light tang - 1 tablespoon
Preparation
- Peel the apples, remove the cores and cut the flesh into small cubes.
- Pour 500 ml of water into a pot, add the apples, sugar, vanillin sugar and cinnamon. Stir.
- Place the pot over medium heat. Cook for 10–12 minutes, until the apples soften. Stir from time to time so they don’t burn. The apples may partially break down – that’s good.
- In a glass, mix the potato starch with the remaining 100 ml of cold water. Stir until there are no lumps.
- Reduce the heat under the pot to low. Slowly pour the starch mixture into the simmering apples, stirring vigorously all the time with a spoon or whisk.
- Cook for another 1–2 minutes, stirring, until the kissel thickens and starts to gently bubble around the edges of the pot. If you like, add the lemon juice and stir.
- Taste and add more sugar if needed. Pour the hot kissel into bowls or glasses. Serve immediately warm or leave to cool if you prefer it cold.
Storage
Kisiel przechowuj w lodówce, przykryty folią spożywczą (połóż ją bezpośrednio na powierzchni, aby nie zrobił się kożuch). Zjedz w ciągu 1–2 dni. Podgrzewaj delikatnie w garnku z odrobiną wody, mieszając.
