Easy Apple Charlotte Recipes

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APPLE CHARLOTTE



Apple Charlotte image

Provided by Trisha Yearwood

Categories     dessert

Time 2h35m

Yield 6 servings

Number Of Ingredients 9

4 tablespoons unsalted butter, plus 10 tablespoons, softened
6 pounds mixed tart apples, peeled, cored and chopped
1/2 teaspoon lemon zest, plus 2 tablespoons lemon juice
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
22 slices thin-slice white bread, crusts removed
Whipped cream or ice cream, for serving

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 image

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

1 cup unsalted butter, divided
3 pounds Honeycrisp apples, peeled, cored, and chopped
½ cup apple butter
½ cup chopped crystallized ginger
2 tablespoons apple brandy, preferably Calvados
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
½ teaspoon kosher salt
½ teaspoon ground ginger
1 teaspoon ground cinnamon, divided
12 slices white bread

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 CHARLOTTE



Apple Charlotte image

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

Categories     Dessert

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs cooking apples, peeled,cored and sliced
1/2 teaspoon ground cinnamon
1 lemon, zest and juice only
3 tablespoons light brown sugar
3 ounces unsalted butter, melted
8 thin slices brown bread, crusts removed

Steps:

  • 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.

APPLE CHARLOTTE



Apple Charlotte image

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

100g unsalted butter, melted, plus extra for the basin
caster sugar, for dusting
6 slices white bread
custard or vanilla ice cream, to serve
150g caster sugar
50g unsalted butter, cubed
125g eating apples (we used Braeburn), peeled, cored and cut into 1cm chunks
1 tsp ground orange, zested and juiced
1 tsp cinnamon

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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