The original recipes can be found here and my adaptions are below:
Using purchased Crumble topping and applesauce (preferably ones with chunks in it) I layered Crumble mix then apple sauce (4 layers crumble, 3 layers applesauce) I patted down well and cooked at around 160 degrees C for 50 – 60 minutes. This is served cold with whipped cream.
Rødgrød med fløde
Put tinned fruit (I used 2 tins Strawberries, 2 tins raspberries, and 1 tin Cherry Pie filling – I could probably have used half this amount) into a pan. Cover with water if there is not enough liquid and add about 1/2 cup sugar. Bring to a boil and simmer until the fruit breaks down. Strain the pulp and measure the juice. Dissolve 2.5 – 3 Tbsp corn starch in a little cold water and add to the juice. Bring to a boil and simmer so it thickens. Cool and serve cold with cream. It is also nice on its own or over ice cream.