Croustarde Aux Pommes Apple Crunch Recipes

MOM'S APPLE CRUNCH

Steps:

• Preheat oven to 350 degrees.
• Combine the first 5 ingredients.
• Mix well and place in a greased 9x13 baking dish.
• Combine oats, flour, brown sugar, baking soda, baking powder and melted butter.
• Crumble together well, and sprinkle over the apple mixture.
• Bake for 35 to 40 minutes.
• Serve warm with vanilla ice cream.

MOTHER'S APPLE CRUNCH

Steps:

• Butter a 1 1/2 deep glass baking dish.
• Core and slice apples into dish.
• Mix 1/2 cup of the sugar with the cinnamon, and sprinkle over apples.
• Blend with a pastry blender (or 2 knives) the remaining 1/2 cup sugar, the flour, and butter, until it forms "crumbs".
• Sprinkle mixture over top.
• Bake at 400 degrees 30-40 minutes.

CROUSTADE AUX POMMES ET ERABLE

Steps:

• In a pan that goes in oven, put the cut apples.
• Pour the maple syrup on the apples.
• In a separate bowl, mix together the flour, oatmeal, brown sugar, butter and salt.
• Add this mixture on the apples.
• Cook in the oven for about 35 minutes at 375°F.
• Serve warm with vanilla ice cream is amazing!

CHARLOTTE AUX POMMES (APPLE CHARLOTTE)

Steps:

• Cook and stir bread crumbs in butter over medium heat until toasted and golden brown.
• Mix sugar and lemon peel and cinnamon, set aside.
• Place 1 cup bread mixture in greased souffle dish or casserole pan.
• Top with half the apples and sugar mixture.
• Spoon half the jam on top. Repeat, ending with 1 cup of bread crumbs.
• Bake at 350 oven until apples are tender, about 35 - 40 minutes.
• Beat whipping cream and 2 tablespoons sugar an dvanilla in chilled bowl until stiff. Fold in Rum or Brandy, serve with the Apple Charlotte.

CHARLOTTE AUX POMMES A LA NORMANDE

Steps:

• Cut the crusts from the brread and reserve for other use such as bread crumbs.
• Lightly brush both sides of each slice with butter.
• Line the bottom of a charlotte mold (it should be 6" across by 3" deep --you may use a deeper mold--it will just require extra care in unmolding) with 3 to 4 of the slices of bread cut in triangles and overlapping by about 1/4".
• Line the sides of the mold with 6 to 8 slices cut in rectangles that are the same height, they should also overlap slightly.
• Reserve 3 slices for the top.
• Pre-heat the oven to 350 degrees.
• Saute the apples in the remaining butter for 3 to 4 minutes and add the sugar and cinnamon; stir well and cook another 1 to 2 minutes.
• Pour the apples into the bread-lined mold and press down lightly with the back of a spoon.
• Cover with the reserved slices of buttered cut to fit the space.
• Place the mold on a sheet pan and bake in the oven for 45 minutes.
• Cool for at least thirty minutes and unmold onto a serving plate.
• Serve warm or room temperature with Creme aux Oeufs or apricot sauce.
• Note: This version is not overly sweet, certainly not as sweet as many other Charlottes.