Method

• Preheat the oven to 180C For the cinnamon breadcrumbs – In a small pot melt the butter over moderate heat, stirring, until the butter is golden brown
• Pour the melted butter into a bowl
• Add the sugar, salt, cinnamon and bread, and toss
• Spread the bread on a baking sheet and bake for 15 minutes, stirring once or twice, until golden
• Let cool
• Add the toasted bread to a food processor and pulse to coarse crumbs, or alternately smash lightly with a rolling pin
• For the apple compote – Place all the ingredients for the compote into a suitable sized pot
• Cook over moderate heat until the apples are soft and mash easily
• Cool, they can be refrigerated for up to five days
• To assemble – place some apple in the bottom of a glass, add some cinnamon crumbs, spoon over some yoghurt and repeat processor until almost full
• Continue until all glasses are completed