Apple Charlottes
Prep Time: 15 minutes
Cook Time: 35–45 minutes
Makes: 6 servings
Ingredients
|
Wide-mouth ½-pint canning jars for use as one-serving cooking utensils.
|
|
4
|
|
T butter
|
|
¼
|
|
cup sugar
|
|
4
|
|
cups apples, peeled, cored, and diced (about 7 small apples)
|
|
½
|
|
cup golden raisins
|
|
1
|
|
cup plums, pitted and diced
|
|
1
|
|
T lemon juice
|
|
1
|
|
t vanilla
|
|
1
|
|
cup butter, melted
|
|
½
|
|
cup sugar
|
|
1
|
|
loaf white bread
|
Directions
- Preheat oven to 475°F.
- Prepare the filling by melting butter in a large saucepan. Add sugar and stir until dissolved. Add remaining filling ingredients and cook over medium heat, stirring occasionally, until apples start to release their juices but are still a little firm. Remove from heat.
- Prepare crust: Brush insides of mason jars with butter, using about 1 T per jar. Using a 2½" biscuit cutter (or a knife), cut rounds of bread to fit the bottoms of the mason jars. Dip both sides in melted butter and one side in sugar, placing sugar side down and to the outside in the jars. Cut strips of bread to fit around the sides of the jars and repeat butter and sugar process. Trim to fit.
- Divide filling evenly among mason jars. Place on a baking sheet, cover with foil, and bake for 35-45 minutes. Lift the foil to check for doneness; the sides will become caramelized.
- Cool for just a few minutes before inverting onto a serving dish. Serve warm with a garnish of ice cream or whipped cream, if desired.
|
|
|
