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Recipes Fresh From The Farm

Apple Charlotte

E. Marie

Serves 6 to 8

This recipe is so very easy ... and delicious. Use a semi-tart apple, Rome, Cortland, etc. If you have a Charlotte mold use it. If you don't have a Charlotte mold use a 1 1/2 quart souffle dish! This is one mighty good tasting apple dessert!

  • 8 to 10 slices of thin-sliced white bread, crusts removed, cut into triangles & halves
  • 1/2# unsalted butter, melted
  • 6# semi-tart apples, peeled, cored, thinly sliced
  • 2 C. dark brown sugar
  • 3/4 t. ground cinnamon
  • 1/2t. ground mace
  • 1/2 t. ground allspice
  • whipped cream for serving (optional)

Dip bread into the melted butter & brown lightly in a heavy skillet set over medium heat (watch it, don’t burn the bread). Line the bottom of the mold with the triangles, and line the sides with the half slices, slightly overlapped (you may need to cut some slices in different shapes to complete the mold.

Add the rest of the butter to the skillet and return to moderate heat. Toss the apples with the sugar & spices and turn the mixture into the skillet. Cook, stirring until the apples wilt and the sugar melts (resembles a chunky sauce). Pour the apples into the bread-lined mold, and top with rest of bread triangles over the top.

Place the mold in a hot water bath and bake for 40 to 50 minutes, until crisp and golden. Use foil over the top if the bread begins to darken too fast! Remove from oven and cool on rack for 15 minutes. Place a serving dish over the mold and invert the mold to turn out. Serve with whipped cream, if you like.