| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 406 |
| Total Fat | 23 g |
| Saturated Fat | 14 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 4 g |
| Sugar | 25 g |
| Protein | 5 g |
| Cholesterol | 58 mg |
| Sodium | 235 mg |
| Serving Size | 1 of 8 servings |
| Calories | 406 |
| Total Fat | 23 g |
| Saturated Fat | 14 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 4 g |
| Sugar | 25 g |
| Protein | 5 g |
| Cholesterol | 58 mg |
| Sodium | 235 mg |
Reviews
Beef borginon
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.
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!
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.
Recipe ingredients call for 1 cup of brown sugar then ask to reserve a cup of sugar for the top of deser but you need sugar to add to the layers. So, do you need 2 cups of brown sugar to start with and 1 cup for top…or one cup of brown sugar and 1/2 half cup for the top?????? It is so confusing. That mace stuff tastes terrible so I did not add to the recipe. I guessed at most of everything and did my own thing. I did 2 cups of brown sugar, cut the lemon in half per other readers comments and baked it in the oven for 1 hour at 375. Hopefully, it turns out, haven’t tried it yet…it is for tomorrow’s thanksgiving feast. I am keeping my fingers crossed, it is always nerve racking to try a new recipe…but I liked the concept of a apple pie without the crust!
If I don’t have a fire pit place to cook the Apple Charlotte, would it be ok to cook it in the oven? If so, what temp should I put it on? My second question is what is a mace and where can I find this ingredients at?
My oh my this was so good. Drizzled a little custard over this and it was yum yum good.
Someone neglected to list the oven temperature.
Errors in recipe directions, no oven temperature (not everyone has a fireplace to cook in). Ended up cooking for 1 hour 15 minutes at 350 degrees. Way to much nutmeg and lemon zest. This version of Apple Charlotte tastes just awful.