EASY APPLE CHARLOTTE
Apple Charlotte is a British dessert that is made with apples and white bread and baked in a molded pan. This recipe is easier to make and tastes just as delicious, if not better. And you don't need the molded pan! Serve warm with a scoop of vanilla ice cream or at room temperature with a sprinkle of powdered sugar.
Provided by Yoly
Categories Apple Cake
Number Of Ingredients 11
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 6.5-inch springform pan with nonstick cooking spray and line with parchment paper. Spray parchment paper with nonstick cooking spray.
- Toss apples with lime juice and set aside. Mix flour, cinnamon, ginger, and salt in a bowl and set aside.
- Combine eggs with brown sugar, white sugar, and vanilla extract in a second bowl and beat with an electric mixer until creamy. Add dry ingredients and mix until just combined. Pour about 1/3 of the batter into the prepared pan. Add apples and top with remaining batter.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer to a wire rack and cool for 15 minutes.
- Run a knife around the springform pan, release springform, and flip apple Charlotte onto a plate. Immediately flip the cake onto a serving platter.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 72.8 g, Cholesterol 93 mg, Fat 2.9 g, Fiber 3.5 g, Protein 6 g, SaturatedFat 0.8 g, Sodium 190 mg, Sugar 49.6 g
- 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.
- Preheat the oven to 200C/180C Fan/Gas 6. Butter a 1 litre/1¾ pint pudding basin.
- 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. Remove from the heat and set aside to cool.
- Flatten the bread slices slightly with a rolling pin and remove the crusts. Dip the bread in the remaining melted butter, ensuring it is well covered. Use about four slices of the bread to line the base and sides of the basin, overlapping the bread slightly to ensure there are no gaps.
- 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.
- Put the pudding basin on a baking tray and bake for 35-40 minutes, or until deep golden brown and crisp on top. Leave to cool for 5 minutes, then carefully invert onto a serving plate.
- While the pudding is cooking, make the butterscotch sauce. Put the sugar and 4 tablespoons of water into a pan over a low heat. Bring to the boil, then simmer until the sugar is a dark golden caramel. Whisk in the butter, stir in the cream and continue to simmer for 5 minutes, stirring all the time, until the sauce is creamy and golden-brown. Remove from the heat.
- For the Chantilly cream, whisk the cream, icing sugar and vanilla extract together until stiff peaks form when the whisk is removed from the bowl.
- To serve, pour the sauce over the pudding. The Chantilly cream can be served on the side for guests to help themselves.
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x5 inch bread pan with 1 tablespoon butter. Press bread slices onto the bottom and sides of pan, making sure there are no gaps.
- In a large bowl, combine apples, sugar, cinnamon, lemon juice and 2 tablespoons cubed butter. Place apple mixture in bread lined pan. Cover top with bread slices, and coat with nonstick cooking spray. Cover with aluminum foil.
- Bake in preheated oven for 35 to 40 minutes. Allow to cool for 15 minutes in pan, then invert onto serving dish.
Nutrition Facts : Calories 294.7 calories, Carbohydrate 56.6 g, Cholesterol 11.4 mg, Fat 6.4 g, Fiber 4.9 g, Protein 4.8 g, SaturatedFat 3.2 g, Sodium 418.6 mg, Sugar 25.2 g
- Preheat oven to 350 degrees.
- Peel and core the apples and cut them in thin slices. Melt 3 tablespoons butter in a saucepan and add the apples with the lemon juice and 2 tablespoons finely diced peel. Add sugar to taste (the amount depends on the sweetness of the apples) and just enough water to prevent the apples from sticking to the pan. Cook the apples for about 30 minutes, or until they begin to get mushy.
- Meanwhile, put the remaining butter in a small saucepan and bring to simmer gently, without browning. Skim off the foam that rises to the surface and set the butter aside.
- Remove the crusts from the bread. Using two medium-size ovenproof baking dishes with deep sides, dip the slices of bread in the butter and line the sides and the bottom. Arrange the cooked apples in the center and top with buttered bread. Bake, uncovered, for one hour.
Nutrition Facts : @context http, Calories 622, UnsaturatedFat 10 grams, Carbohydrate 75 grams, Fat 33 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 20 grams, Sodium 335 milligrams, Sugar 38 grams, TransFat 1 gram
- Preheat oven to 350 degrees.
- Peel and core apples and cut them into thin slices. Melt two tablespoons of butter in a saucepan and add apples, lemon juice and lemon peel. Add the sugar, (the amount depends on the sweetness of the apples) and cook the apples over low heat until they begin to get soft.
- Meanwhile, put the remaining butter in a saucepan and bring to a simmer, gently, without browning. Remove the foam that rises to the surface and keep the butter warm.
- Remove crust from bread. Dip the slices of bread into the melted butter and with them line the sides and bottom of an ovenproof dish four inches deep and about eight inches in circumference (a souffle dish is perfect).
- Add the softened apples to the dish (it can be prepared ahead up to this time) and bake uncovered for one hour.
Nutrition Facts : @context http, Calories 443, UnsaturatedFat 6 grams, Carbohydrate 67 grams, Fat 18 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 331 milligrams, Sugar 32 grams, TransFat 1 gram
This is one of my favorite fall desserts. It is not a traditional charlotte by any means, but it is wonderful! And very simple to do. It can be made ahead and reheated, then unmolded just prior to service. It can be made with pears. Just make sure the bread you use is firm in texture -
Provided by P48422
Yield 8 serving(s)
Number Of Ingredients 11
- Preheat the oven to 350 degrees F.
- You will need eight 6-oz.
- ramekins, 1 1/2 inches deep.
- Have them set up on a sheet pan.
- Do not butter them.
- Put the apple slices, 2/3 c.
- sugar, salt, apple cider and lemon juice in a large saute pan.
- Cook over medium heat, stirring occasionally for about 10 minutes, or until the apples are soft.
- Set aside to cool.
- Mix the butter, 1 tbl.
- sugar, cinnamon and nutmeg together in a small bowl until smooth and everything is incorporated.
- Take 8 slices and cut out a round with a biscuit cutter to fit into the bottom of the ramekins.
- Butter each round with the spice butter and place, butter side down, into the bottoms of each ramekin.
- Butter the remaining slices, and with the long side of the bread to you, cut each slice into 3 pieces.
- Line the sides of each ramekin with the pieces, butter side toward the ramekin.
- Do not trim the pieces that stick up yet.
- Divide the apples among the ramekins, reserving 16 slices for garnish.
- Press them down lightly into the molds.
- Now, trim off any pieces of bread that stick up above the edge.
- Bake the charlottes for 15 to 20 minutes, or until the brioche is toasted.
- Unmold onto plates, garnish each one with two slices of apple, spoon creme anglais (see my cookbook) around the charlotte and serve with whipped cream on the side.
Nutrition Facts : Calories 379.7, Fat 13.5, SaturatedFat 7.8, Cholesterol 30.7, Sodium 362.9, Carbohydrate 63.2, Fiber 4.7, Sugar 34.9, Protein 4.3
This recipe dates back to 15th-century England, and legend has it that it was named after Queen Charlotte, wife of King George III.
Provided by Millereg
Yield 6 serving(s)
Number Of Ingredients 6
- Pre-heat oven to 375°F.
- Put the apples, cinnamon, lemon zest and juice and sugar in a saucepan.
- Cover and simmer gently until pulpy, stirring occasionally.
- Beat thoroughly with a wooden spoon, then cook, uncovered, over a high heat, stirring continuously, until any excess liquid has evaporated and the purée is very thick.
- Brush the butter all over the slices of bread.
- Line the base and sides of a greased 6 inch deep cake tin (such as a Christmas cake tin or substitute a coffee can or vegetables tin, as long as it does not have ridges) with the slices of bread, making sure that they overlap.
- Spoon in the apple purée and cover with more over-lapping slices of bread.
- Bake for about 30 minutes, until the top is golden brown.
- Serve at once, turned out and accompanied with real custard or fresh cream or clotted cream to pour over it.
ANDRE'S APPLE CHARLOTTE
This recipe is brought to us by Andre Soltner, the former chef and owner of Lutece restaurant in New York City. It is different from many other charlotte recipes in that it's served hot.
Provided by Martha Stewart
Number Of Ingredients 11
- Preheat oven to 375 degrees. Butter a 1 1/2 quart charlotte mold, and line with parchment paper. In a small bowl, combine raisins and rum. Set aside.
- Place apples in a large bowl; drizzle with lemon juice. Sprinkle with sugar, and toss to combine. In a large skillet, heat 1 tablespoon butter. Add apples, and cook, stirring, until soft and golden brown, about 10 minutes. Stir in orange zest, apricot jam, honey, and rum-raisins mixture. Set aside.
- In a large skillet, heat 2 1/2 tablespoons butter. Add half of the brioche. Cook until golden brown, about 1 minute per side. Repeat with remaining butter and brioche.
- Line buttered charlotte mold with brioche, trimming as necessary to fit. The sides and bottom of the mold should be completely covered.
- Fill mold with apple mixture. Top with remaining brioche, and cover with parchment paper and aluminum foil.
- Transfer to a roasting pan. Add enough hot water to come halfway up the sides of the charlotte mold. Bake for 40 minutes. Remove from oven, and let stand for 15 minutes before inverting onto a serving plate. Serve with sabayon.
- Melt 4 tablespoons butter in a large saucepan over medium-low heat. Add apples, lemon juice, vanilla bean and scrapings, sugar, and brandy or Calvados, if desired. Cook until apples break down and become a chunky applesauce, about 20 minutes. Continue cooking over low heat until mixture is stiff enough to hold its shape when you press a spoon into it, 10 to 15 minutes longer. Remove and discard vanilla bean. Let sauce cool, and refrigerate until cold.
- Heat oven to 400 degrees. Trim crusts from bread, and discard. Place 4 slices of bread together in a square, and place a 7-inch charlotte mold on top. Trace shape of mold onto bread with knife tip, and cut bread to fit in bottom of mold. Butter both sides, and fit into mold.
- Reserve at least 4 slices of bread for the top; cut remaining slices in half lengthwise. They should be about the same height as the mold. Butter rectangles on both sides, and fit them against walls of mold, overlapping like shingles. Fill with apple mixture. Cut reserved bread to fit top of mold; butter, and fit into place. Chill 15 minutes.
- Bake until bread is golden brown, 30 to 40 minutes. Let cool in pan for at least 30 minutes. Unmold, and serve warm, with whipped cream, if desired.
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
Number Of Ingredients 9
- 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
More about "apple charlotte recipes"
APPLE CHARLOTTE RECIPE - PAULA DEEN
Servings 8Total Time 15 minsEstimated Reading Time 40 secs
CLASSIC APPLE CHARLOTTE - CHEF AND LIFESTYLE TV / RADIO HOST
APPLE CHARLOTTE | DESSERT RECIPES | SBS FOOD
APPLE CHARLOTTE | 12 TOMATOES
APPLE CHARLOTTE RECIPE | SAINSBURY`S MAGAZINE
BEST FRENCH APPLE CHARLOTTE RECIPES | BAKE WITH ANNA OLSON
APPLE CHARLOTTE RECIPE - THE SPRUCE EATS
JAMES MARTIN'S APPLE CHARLOTTE RECIPE - BBC FOOD
CHARLOTTE - APPLE PIE | UKRAINIAN RECIPES
TRADITIONAL APPLE RECIPES APPLE CHARLOTTE - ESSENTIALLY …
APPLE CHARLOTTE, UNMOLDED (A HOT OR COLD DESSERT) - COOKSTR.COM
TRADITIONAL APPLE CHARLOTTE | RECIPES | DELIA ONLINE
APPLE CHARLOTTE IS A DESSERTS BY MY ITALIAN RECIPES
INDIVIDUAL APPLE CHARLOTTES - RECIPE - FINECOOKING
APPLE CHARLOTTE A LA JULIA CHILD
APPLE CHARLOTTE RECIPE | KITCHEN INFINITY RECIPES
CLASSIC APPLE CHARLOTTE RECIPE | MYRECIPES
BEST APPLE CHARLOTTE EVER | FOOD CHANNEL
INDIVIDUAL APPLE CHARLOTTES - DOWNTON ABBEY COOKS | GILDED AGE …
EASY APPLE CHARLOTTE | STAY AT HOME MUM
APPLE CHARLOTTE WITH CUSTARD - JAMES MARTIN CHEF
APPLE CHARLOTTE | BAKING MAD | BAKING MAD
APPLE CHARLOTTE | MIDWEST LIVING
FRENCH APPLE CHARLOTTE RECIPE | RECIPELAND
RICK STEIN'S APPLE CHARLOTTE RECIPE
RECIPE FOR APPLE CHARLOTTE CAKE - THERESCIPES.INFO
APPLE CHARLOTTE - GREAT BRITISH PUDDINGS
APPLE PAN CHARLOTTE RECIPE | MYRECIPES
APPLE CHARLOTTE CAKE | BAKING RECIPES | GOODTOKNOW
APPLE CHARLOTTE | WOOLWORTHS TASTE
RECIPE: APPLE CHARLOTTE FROM RICK STEIN’S CORNWALL
THE APPLE CHARLOTTE THAT SHOULD HAVE BEEN - DOWNTON ABBEY …
HOW TO MAKE THE PERFECT APPLE CHARLOTTE – RECIPE
PROFESSIONAL BAKER TEACHES YOU HOW TO MAKE APPLE CHARLOTTE!
SKILLET APPLE CHARLOTTE RECIPE - JACQUES PéPIN | FOOD & WINE
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #desserts #eggs-dairy #fruit #oven #easy #european #dinner-party #heirloom-historical #holiday-event #kid-friendly #vegetarian #cakes #english #grains #dietary #christmas #new-years #thanksgiving #comfort-food #inexpensive #apples #pasta-rice-and-grains #taste-mood #equipment #4-hours-or-less
You'll also love