Genius Recipes's Notes:
Expand3 1/2 to 4 pounds apples (Rodgers uses crisp eating apples, like Sierra Beauties, Braeburns, Pippins, Golden Delicious or Galas) Ask a question about this ingredient
Pinch of salt Ask a question about this ingredient
Up to 2 teaspoons sugar, as needed Ask a question about this ingredient
About 2 tablespoons unsalted butter Ask a question about this ingredient
A splash of apple cider vinegar, as needed Ask a question about this ingredient
Heat oven to 375 F.
Ask a question about this stepPeel, core, and quarter the apples. Toss with a little salt and, unless they are very sweet, a bit of sugar to taste. If they are tart enough to make you squint, add the full measure of sugar. Spread in a shallow baking dish that crowds the apples in a single layer. Drape with slivers of the butter, cover tightly with a lid or aluminum foil, and bake until the apples start to soften, 15 to 30 minutes, depending on your apples.
Ask a question about this stepUncover, raise the heat to 500 F, and return the pan to the oven. Leave the apples to dry out and color slightly, about 10 minutes.
Ask a question about this stepWhen the tips of the apples have become golden and the fruit is tender, scrape them into a bowl and stir into a chunky "mash. "Season with salt and sugar to taste, then consider a splash of apple cider vinegar to brighten the flavor. (Try a drop on a spoonful to see if you like it.)
Ask a question about this stepYou can stop here or go on to make the Savory Apple Charlottes.
Ask a question about this stepA chunk of day-old, chewy, peasant-style bread (4 ounces or more -- you won't use more than 2 ounces, but you need plenty to work with in order to get the right shapes) Ask a question about this ingredient
About 2 to 3 tablespoons unsalted butter, melted Ask a question about this ingredient
About 1 1/3 cups Roasted Applesauce Ask a question about this ingredient
Note: Make these ramekins in straight-sided 6-ounce ramekins or custard cups. Heat oven to 350 F.
Ask a question about this stepSlice the bread 1/8 inch thick. (Partially freeze if necessary to get even slices.) Avoiding the crust, cut 8 circles sized to fit the bottom of your custard cups, then cut 4 long rectangles to line the sides. Kitchen shears work well for this. The side piece should rise about 1/8 inch above the rims. (You can cut paper templates first to make this easy, but it's pretty forgiving.) A snug fit and even edges will make your charlottes prettiest. (Save scraps and rejects for croutons or bread crumbs.)
Ask a question about this stepBrush the bread evenly, on one side only, with the melted butter. Line the custard cups with the bread, pressing the buttered faces against the dishes. Set the 4 extra circles aside. Fill each cup with roasted applesauce. Set the remaining bread circles, buttered side up, on top, held in place by the surrounding bread. Press down lightly.
Ask a question about this stepBake until golden brown on top, about 30 minutes. To serve, slide a knife around the edge of each charlotte, then turn out onto warm plates. If the bottom circles stick to the dish, retrieve them by sliding a salad fork under the edges. The charlottes should be golden brown all over, with tasty caramelized spots where the applesauce bled through the coarse-textured bread.
Ask a question about this stepMade this last night for the first time to serve with latkes. This is absolutely my apple sauce recipe for the rest of time. Simple, and simply delicious!! I did not use the cider vinegar, it just was not necessary. Also did not use two tablespoons of butter, just lightly dotted the top. THANKS for this recipe!!
This is Delicous and so easy. I'm making a big batch to give to family this weekend.
I have made this delicious applesauce, but not the wonderful-sounding Apple Charlotte. I'm on it.
Made this tonight and loved it. It's wonderful on its own and would be great over oatmeal.
Thanks for posting this - another inspiration to me and my apple tree!
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
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Start with apples -- they don't have to be this cute, but it doesn't hurt.
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And you'll want this cookbook.
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Naked apples.
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We usually like coring apples with a melon baller, but look -- when you quarter them, you can just slice away the seeds like so. No switching tools! Ruthless efficiency!
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If you want to be sure your apples don't brown before they hit the oven, you can throw them in water with a little lemon (acidulated water, for you fancy types).
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Salt is one of this sauce's secrets. Use a big pinch.
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If you ever want to feel both powerful and ridiculous, slice 2 tablespoons of butter with a big knife.
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Off you go, little butter tablets.
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Nap time. Nothing to be afraid of.
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Erm.
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Well, it was all for a good cause.
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Judy Rodgers says she likes hers chunky, but we sure didn't mind the smooth texture of these Macintoshes. Mash.
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Mash mash.
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Dessert #1.
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Extra credit. (Cutting bread with scissors is way more fun than it sounds.)
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Don't even worry about that pile over there. You can make croutons! Or bread crumbs!
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More fun with bread! (and butter)
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Fill 'er up.
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Lids? Check!
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Now that's more like it.
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May I present: Charlotte.
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i made this not expecting much with boring red delicious apples, and the result was stunning. i didn't use butter or sugar, and i drizzled about 2 tablespoons of apple cider vinegar in with the apples at the beginning. i let it go on a little past 10 minutes so that the bottoms of the apple quarters began to caramelize as well. so luscious and thick. i've never trusted red delicious apples in the oven, but this recipe is seriously genius.