Old Fashioned Apple Charlotte Recipes

TRADITIONAL APPLE CHARLOTTE

Steps:

• Peel, core and thinly slice the apples first of all, rinse them in cold water and put them in a saucepan with the sugar and 1 oz (25 g) of the butter. Cook them over a low heat until they are soft enough to beat into a purée. Beat them and leave on one side to cool. Meanwhile melt the remaining 3 oz (75 g) of butter gently, and cut each slice of bread into rectangles. Next brush each piece of bread with melted butter (both sides), being careful not to leave any unbuttered patches, then line the pudding basin with approximately three-quarters of the bread (or as much as you need). Don't leave any gaps between the pieces - overlap them and press firmly. When the apple purée has cooled, beat the egg yolk into it and fill the lined basin with the mixture. Finally seal the top with overlapping slices of the remaining bread. Place a suitably sized ovenproof plate on top of the pudding and weight it down with a 2 lb (900 g) scale weight. Meanwhile, pre-heat the oven to gas mark 6, 400°F (200°C). After 30 minutes place the basin (with the weight still on it) in the oven to bake for 35 minutes. Then, with an oven cloth, remove the plate and weight, and bake the pudding for another 10 minutes to brown on top. Leave the pudding to settle in the basin for a minute after removing from the oven, then carefully invert it on to a warmed plate to serve.

EASY APPLE CHARLOTTE

Steps:

• 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.

APPLE CHARLOTTE

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.

GRANDMA'S OLD-FASHIONED APPLE CRISP

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch baking dish.
• Combine apples, sugar, cinnamon, and nutmeg for filling in a bowl; transfer to the prepared baking dish.
• Combine brown sugar, flour, oats, butter, and cinnamon for topping in a large bowl. Sprinkle on top of filling.
• Bake in the preheated oven until golden and bubbly, about 1 hour.

APPLE CHARLOTTE

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.

APPLE CHARLOTTE

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.