I have had this recipe jotted down in an old recipe notebook ever since I can remember, therefore alas for the source, it is long forgotten.
The name of this dessert is Apple Charlotte.
It consists of stewed apples covered with sweetened butter-fried fresh breadcrumbs.
But when I searched online for apple charlotte, I got a variety of apple desserts ranging from cakes to crumbles to bombes that were rather different than what is outlined in this recipe.
In any case, this is the recipe for apple charlotte, as I know it to be.
For the apples:
1.5kg red apples
2 lemons, zest only
1/2 cup brown sugar
1/4 cup butter
For the crumbs:
1 cup butter
8 slices white toast (about 300g)
1/3 cup brown sugar
Peel, core, and slice the apples.
Put in a saucepan with the lemon zest, half cup sugar, and quarter cup butter.
Simmer covered over medium-low heat until soft.
Beat till pulpy.
In a food processor, pulse the toast slices until coarse crumbs.
Melt the cup of butter in a large pan.
Add the breadcrumbs and constantly stir until golden and crispy.
Stir in the third cup sugar and set aside to cool.
Spoon the apple mixture in the serving dish, whether one large or individually sized bowls.
Top with the breadcrumbs.
Chill in the refrigerator for at least 2 hours before serving.
صحة و عافية