Apple Charlotte

So I took a few liberties with the recipe with I think added a bit of color and texture. Instead of white bread I used San Francisco Sourdough. I also added mixed berries (blackberries, blueberries, and cranberries) for color and flavor. Lastly, for texture almond slivers and crushed walnuts were placed into the mold prior to adding the fruit mix. I think this recipe is a great base so anyone can show off their culinary flare.

Apple Charlotte

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    8


Ingredients

  • Ingredients

  • 4

    tablespoons unsalted butter, plus 10 tablespoons, softened

  • 6

    pounds mixed tart apples, peeled, cored and chopped

  • ½

    teaspoon lemon zest, plus 2 tablespoons lemon juice

  • ¾

    cup sugar

  • 1

    teaspoon ground cinnamon

  • ½

    teaspoon ground nutmeg

  • ½

    teaspoon vanilla extract

  • 22

    slices thin-slice white bread, crusts removed

  • Whipped cream or ice cream, for serving

Directions

Directions Special equipment: a Charlotte mold or flat-bottom 2-quart ovenproof casserole 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.


Nutrition

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