Mini Apple Charlottes

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.

Yields8 Servings
 4 cups Apples, about 3, peeled and thinly sliced
 1 ¼ cups Sugar, divided
 ½ tsp Ground Cloves
 ¼ tsp Grated Lemon Peel
 ½ cup Orange Juice
 2 tbsp Orange Liquor
 ½ cup Canola Oil
 3 cups Soft Challah Crumbs
1

Preheat oven to 350 degrees. Lightly grease 8 glass or ceramic ramekins.

2

Mix the apples with 3/4 cup of the sugar, cloves, lemon peel, orange juice and liquor. Set aside.

3

Toss the breadcrumbs with the oil and remaining sugar.

4

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.

5

Cover and bake for 20 Minutes. Uncover and bake for 10 Minutes More or until the crumbs are browned and the apples are tender.

6

Serve warm with a scoop of vanilla ice cream if you like.

Ingredients

 4 cups Apples, about 3, peeled and thinly sliced
 1 ¼ cups Sugar, divided
 ½ tsp Ground Cloves
 ¼ tsp Grated Lemon Peel
 ½ cup Orange Juice
 2 tbsp Orange Liquor
 ½ cup Canola Oil
 3 cups Soft Challah Crumbs

Directions

1

Preheat oven to 350 degrees. Lightly grease 8 glass or ceramic ramekins.

2

Mix the apples with 3/4 cup of the sugar, cloves, lemon peel, orange juice and liquor. Set aside.

3

Toss the breadcrumbs with the oil and remaining sugar.

4

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.

5

Cover and bake for 20 Minutes. Uncover and bake for 10 Minutes More or until the crumbs are browned and the apples are tender.

6

Serve warm with a scoop of vanilla ice cream if you like.

Mini Apple Charlottes

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