Make the Apple Filling

1. In a saucepan, combine diced apples, brown sugar, lemon juice, cinnamon and salt., 

2. Cook over medium heat until the apples soften and start breaking down.

3. Reduce the mixture until most of the liquid evaporates. If too dry, add 1-3 tbsp water as needed.

4. Stir in butter and cream.

5. Blend until very smooth and silky (use a blender, not an immersion blender).

6. Chill completely before using.

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Make the oat crumble base

1. Combine oats, flour, brown sugar, cinnamon and salt in a bowl.

2. Add room-temperature butter and  rub/pinch the butter into the mixture until clumpy oat clusters form (not a smooth dough)

3. Spread on a tray and bake at 350° F (175° C) for 12-15 minutes, until lightly golden,. Give it a stir midway through.

4. Cool completely.

5. Reserve a small handful of crubmle for topping. Pulse the rest in a food processor to fine crumbs.

6. Press 1 tbsp of the fine crumbs into the bottom of each silicone mold to form the base. 

7. Add 1/2-1 tsp of melted butter on top of the packed crumbs and press gently to secure the shape.

8. Freeze for 10 minutes.

Make the Mascarpone Layer

1. Whisk mascarpone with powdered sugar, salt, and vanilla until smooth.

2. Slowly add the heavy cream.

3. Stir in 3–4 tbsp of the chilled apple fillling.

4. Mix until smooth and creamy.

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Assembly

1. Pipe or spoon the mascarpone layer over the frozen crusts.

2. Freeze until firm (1-2 hours)

3. Add a layer of silky apple filling and freeze again until solid.

4. Top with a final layer mascarpone.

5. Freeze fully (4-5 hours or overnight) for clean unmolding.

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Serving

• Unmold while frozen for perfect edges.

• Chill 30-60 minutes in the fridge before serving for an ideal soft-creamy texture.

• Sprinkle with reserved crumble for a rustic, crunchy finish.

• Serve cold.