1. Crumble the rye bread.
2. Coarsely chop the hazelnuts.
3. Rye bread and nuts are mixed with honey and cane sugar.
4. Spread the mixture on a baking sheet and toast in the oven at 180 degrees for about 40 minutes.
5. Cool the mixture.
6. Top the apple dessert with the rye breadcrumbs and whipped cream.
Garnish with currant jelly if desired.
