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My version of Apple turnover in a glass 
Buttery ginger nut crumb, stewed granny Smith apples, sweet vanilla cream

Stewed apples

4 granny Smith apples peeled and diced
Juice of 1 lemon
4 tablespoons sugar
Pinch cinnamon

Add all these ingredients to a saucepan bring to a simmer and cook for 4 minutes or until the sauce thickens a tad and the apples are just cooked. Remove from the heat pour into a clean bowl and pop into the fridge to cool while you prepare the rest.

Buttery ginger nut crumb

16 ginger nut biscuits ( blitz in a food processor to a crumb or you could place the biscuits in a zip lock bag and bash with a rolling pin )
60 g butter melted

Keep a couple of tablespoons of the ginger crumb aside to sprinkle over the top.
Mix the rest of the ginger crumbs together with the butter and set aside.

Sweet vanilla cream

4 tablespoons icing sugar
1 tablespoon vanilla essence
400ml cream

Add to a mixing bowl the vanilla and icing sugar and stir well to combine. Add the cream and whisk to hard peaks.

Now ready your dessert glasses or you could just use a bowl to serve this in. Start off with 2 tablespoons in each glass of the ginger crumb, then add a tablespoon each of the stewed Apple then 2 tablespoons of the sweet cream then repeat this layer one more time. Finally sprinkle the leftover ginger biscuit crumb over top. Let the dessert chill in the fridge a couple hours before serving. Enjoy  

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