Photo: Apple Charlotte Recipe
Ingredients
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/8 teaspoons mace
- 5 Granny Smith apples, pared, cored and sliced thin
- 3 fresh lemons, zested
- 6 tablespoons butter, cold
- 1 stick butter, melted
- 1 loaf French bread shredded into crumbs, reserve 1 cup
- Butter
Directions
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.
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By isunny47_12763276
Manassas, 86
on March 07, 2011
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Th directions are a little confusing but the concept is so beautifully simple that it really doesn't matter. I made it with sourdough crumbs and it was delicious. Also, I tried a diabetic-friendly version using a very small amount of topping (about 1/3 cup and Splenda on the inside. Very successful and it is nice to be able to offer everyone a dessert. If you are diabetic you probably don't want to eat a huge bowl, but a reasonable serving is not so bad. I liked the custard suggestion, too.
By NettyBetty303
on January 06, 2011
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Sure this recipe might be misleading a little bit, and might not have all the information a beginning baker might need, but the recipe itself is delicious. On paula's website, there is a short 5 minute clip on this dish, and it is all you really need to make this dish. You really can't go wrong with butter, bread, apples and sugar. Some tips/suggestions from me: I used 1 1/2 times the sugar and spices mixture to have enough for a good thick topping. I added a pinch of cloves and a pinch of allspice, made my own bread crumbs and threw some vanilla into the apples/zest mix and baked for 55 minutes at 350 degrees. The top was crunchy, the apples tender and soft and the taste was unbelievable. Give it another go, I think you'll see this dish is simple and exquisite!
By rbmgaetano_11583573
Bethany, CT
on January 18, 2009
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This recipe very is good, it just needs some adjustments. Remember, Dutch oven cooking is not something you can put a number on as far as temp and time goes. I used only half of the lemon zest, a dash of vanilla, 2 Tablespoons of orange preserves in the apple mixture, and cut out the mace in the sugar mixture. It came out really good. I wish Paula would do more shows with her fireplace and dutch oven cooking. Or even some of the other chefs. It is a whole other world of cooking that goes back to the basics.
Read all 8 reviews