OLD FASHIONED APPLE CHARLOTTE
Apple Charlotte in an old French dessert. This is an easy version that was tweaked. No need for a mold. It is delicious. The blend off apples, spice, and apricot Jam make this a delicious ending to a meal. Enjoy!
Provided by Nor Mac
Categories Fruit Desserts
Time 1h
Number Of Ingredients 10
Steps:
- 1. Butter a casserole dish. Make bread crumbs: place torn french bread in food processor and crumb in to small pieces.
- 2. Melt the butter in a pan and toss and brown the bread crumbs until golden, and crisped. Toss with 1/4 cup of sugar mixed with 1/4 tsp cinnamon, and Set aside.
- 3. Slice the apples. Set aside. Mix the 3/4 c sugar, 1 tsp cinnamon, nutmeg, ginger, and lemon zest together in a bowl.
- 4. Heat jam in microwave until thinned out a bit. Place 1 cup of bread crumbs on the bottom of casserole dish.
- 5. Place half the apple slices on top of crumbs. Sprinkle half the sugar mixture over apples. Spoon half the Jam over the top.
- 6. Repeat layering until crumbs are on top. Bake at 350 for about 40-45 minutes or until apples are softened. Serve with whipped cream.
APPLE CHARLOTTE
Steps:
- In a bowl, add brown sugar, cinnamon, nutmeg and mace. Mix together. Reserve 1 cup of mixture to be used for topping.
- In a separate bowl, mix together apples and lemon zest.
- Cover the bottom of Dutch oven pan with bread crumbs and bits of butter. Layer bottom with some sliced apples and brown sugar with a few pats of butter on top. Repeat with another layer until the pan is filled.
- For the top layer, combine reserved cup of bread crumbs, melted butter and 1 cup reserved mixture. Sprinkle on top and top with more butter. Bake for 30 minutes until the golden brown.
APPLE CHARLOTTE
Steps:
- Preheat the oven to 400 degrees F. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the apples, lemon zest, lemon juice, sugar, cinnamon, nutmeg and vanilla. Cover and cook until the apples break down and the mixture becomes stiff, about 50 minutes. Remove from the heat and let cool while you put together the bread.
- Arrange 4 of the bread slices in a square shape on a flat surface. Place the Charlotte mold upside down on the bread and trace the opening with a sharp edge. (Alternatively, use a 2-quart ovenproof casserole dish.) Cut the bread following the traced line and brush both sides with the softened butter. Fit the bread into the bottom of the mold. Cut 11 of the bread slices in half lengthwise. They should be about the same height as the mold. Spread the halved slices with the softened butter and place them against the inside of the mold, overlapping like a fan. Fill the mold with the apple mixture. Cut the remaining 7 slices of bread into triangles, brush with the softened butter and fan the pieces over the top, pressing to fit into the top of the mold.
- Bake until golden brown, about 30 minutes. Allow the pan to cool 15 minutes. Run a knife around the inside of the mold to loosen it before unmolding. Serve warm with whipped cream or ice cream.
APPLE CHARLOTTE
Apple Charlotte is a wild concept - the crust is white bread instead of pastry and you glue it together with butter. The filling is similar to apple pie but it is reduced substantially to remove most of the moisture. Sprinkle this decadent dessert with demerara sugar and serve with vanilla ice cream and a dollop of apple butter.
Provided by Liv Dansky
Categories Apple Desserts
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Melt 4 tablespoons butter in a large saucepan over medium heat. Stir in chopped apples, apple butter, crystallized ginger, brandy, lemon zest and juice, salt, ground ginger, and 1/2 teaspoon cinnamon. Cover and cook over medium-low heat until apples have softened, 15 to 20 minutes. Uncover and continue cooking, stirring occasionally, until the liquid has evaporated and mixture has thickened, an additional 10 to 15 minutes. Remove from heat and let cool while you prepare the crust.
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt remaining 12 tablespoons butter in a small microwave-safe bowl, in 15- to 30-second intervals. Stir in remaining 1/2 teaspoon cinnamon.
- Remove crusts from bread slices. Gently dip both sides of each bread slice in melted cinnamon butter and arrange inside a 9x5-inch loaf pan, cutting them as needed to line the bottom and sides of the pan completely. Overlap pieces slightly to ensure there are no cracks. Spoon in the apple mixture and cover with remaining butter-dipped bread slices.
- Bake in the preheated oven until bread is crisp and golden, about 50 minutes. Remove from oven and let stand at room temperature for 10 minutes. Place a plate or serving platter over the loaf pan and flip so the bottom has now become the top.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 56.9 g, Cholesterol 61 mg, Fat 24.6 g, Fiber 5.5 g, Protein 3.7 g, SaturatedFat 14.9 g, Sodium 386.5 mg
APPLE & BLACKBERRY CHARLOTTE
Fluffy stewed apples paired with juicy blackberries makes a comforting autumnal pudding
Provided by Gregg Wallace
Categories Dessert, Dinner
Time 2h5m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Peel, quarter and core the apples, then roughly chop. Tip into a saucepan with the cinnamon, lemon zest and juice. Cook over a low heat until soft, then take off the heat and stir in the sugar, blackberries and breadcrumbs.
- Generously butter an 18cm deep tin or Charlotte mould. Cut the bread into the shapes you need to cover the base and sides of your tin. Dip one side of each piece of bread in the melted butter, then place in the tin, buttered side down, with each piece slightly overlapping. Spoon in the fruit, then make a buttery bread lid cover. Bake for 1 hr until the lid is crisp. Carefully turn onto a plate, leaving the tin on, leave for 15 mins, then lift off.
Nutrition Facts : Calories 426 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 45 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.77 milligram of sodium
APPLE CHARLOTTE
Rustle up a classic apple Charlotte for dessert. With a soft centre of caramelised apples and a bread and butter casing, it's delicious with custard or ice cream
Provided by Liberty Mendez
Categories Dessert
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Butter a 1-litre pudding basin, then dust with sugar, making sure you cover the whole inside and tipping out any excess sugar. Put a strip of parchment parchment across it (so it's easier to remove the pudding later).
- Cut the crusts off the bread and flatten the slices with your hands. Dip in the melted butter, covering both sides. Use around 4½ slices of the bread to line the base and sides of the basin, overlapping them to make sure there aren't any gaps. Transfer the mould to the fridge while you make the filling.
- To make the filling, put the sugar in a large saucepan over a medium heat for a few mins until it turns a dark caramel colour - avoid stirring it. Add the butter and stir to combine, being careful as it will steam a little. Add the apples, orange juice, zest and cinnamon, and stir to combine. Cook over a high heat for 5-8 mins until the apple has softened and the liquid has reduced slightly, stirring occasionally.
- Remove the pudding basin from the fridge and pour the apple filling into it. Cover the top of the filling with the remaining bread and press down the edges of the bread to seal it together.
- Put the pudding on a baking tray and bake for 35-40 mins, or until golden brown. Leave to cool for 5 mins, then carefully tip upside down onto a serving plate and remove from the basin. Serve with custard or ice cream.
Nutrition Facts : Calories 415 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 41 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.26 milligram of sodium
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- Put the sugar and 3 tablespoons water into a saucepan set over a low heat. Cook gently until the sugar has dissolved and a light caramel has formed.
- Stir the chopped apples into the caramel. Add the calvados, orange juice, cinnamon and 20g/¾oz of the melted butter. Cover and bring to the boil, cook for 5 minutes, then remove the lid and cook for another 10–15 minutes, or until all the liquid has evaporated and the apples are soft.
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- Spoon the cooked apple into the bread-lined basin. Cover with the remaining bread and press down to seal, pinching the edges of the bread together.
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