Hangop with fruit and macaroon crumbs

Peel the apple, remove the core and cut the apple into small pieces. Put them in a saucepan with the sugar and 250 ml cold water. Bring to a boil over a high heat. Turn down the heat and simmer for 5-6 minutes. Add the cranberries, half of the sour cherries or dried cranberries and all blackberries. Cook for 8 minutes or until the fruit is soft but still whole and the moisture is boiled down to a syrup. Remove the pan from the heat and allow to cool.

Place a small frying pan over medium heat and toast the almonds in a few minutes until golden brown. Change regularly during roasting. Put them in a bowl and let them cool. Add the rest of the sour cherries or the dried cranberries and crumble the cookies above.

Divide the hanging over 4 bowls, sprinkle some fruit over it with the almond topping.