This is a great way to use your leftover challah. Just process challah in your food processor and freeze crumbs until needed. Defrost and warm to room temperature before using.
4 cups apples, about 3, peeled and thinly sliced
1 ¼ cups sugar, divided
½ teaspoon ground cloves
¼ teaspoon grated lemon peel
½ cup orange juice
2 tablespoons orange liquor
½ cup canola oil
3 cups soft challah crumbs
Preheat oven to 350 degrees. Lightly grease 8 glass or ceramic ramekins.
Mix the apples with ¾ cup of the sugar, cloves, lemon peel, orange juice and liquor. Set aside. Toss the breadcrumbs with the oil and remaining sugar.
Fill ramekins with 5 alternating layers of apples and crumbs, starting and ending with breadcrumbs. Press down on the layers as you fill the ramekin.
Cover and bake for 20 minutes. Uncover and bake for 10 more minutes or until the crumbs are browned and the apples are tender. Serve warm with a scoop of vanilla ice cream if you like.