Apple Crisp (Caramelized Apple)
A tender baked apple dessert with pre-caramelized apples in butter and sugar. The cake has a soft crumb and a rich, caramelized apple layer.
- Time
- 1 h
- Serving
- 365 kcal
- Ingredients
- ≈ $0.50
- Protein
- 6 g
Ingredients
- 1 Apples≈ $3.50 per kg 100 g
- 2 Butterpack 180 g ≈ $1.58 8 g
- 3 Sugar 28 g
- 4 Eggspack 10 pcs ≈ $1.93 0.4 pcs
- 5 Wheat flour 32 g
- 6 Cinnamon 1 g
- 7 Baking powder 1 g
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Core the apples1 and slice them into wedges.
Melt butter2 in a skillet, add one-third of the sugar and the apples1. Cook for 5–7 minutes until the apples soften slightly and caramelize.
Preheat oven to 350°F (180°C). Whisk eggs4 with the remaining sugar and a pinch of salt for 5 minutes until light and fluffy.
Gently fold in the flour, baking powder, and cinnamon until just combined.
Arrange the caramelized apples1 in a baking dish, then spread the batter evenly over the top.
Bake at 350°F (180°C) for about 40 minutes, until golden on top and a skewer comes out clean.
Let cool for 15 minutes before slicing into portions.
Tips
- Why it works
- Cook the apples in butter and sugar so they soften and caramelize instead of staying raw inside. Without caramelizing, the charlotte turns out dry and bland.
- Substitutions
- Swap the sugar for 20 g of honey, add it with the butter, but cut the time by 2 minutes or the apples will burn. Instead of cinnamon, use ½ teaspoon of cardamom for a subtle aroma.
- Common mistakes
- The charlotte is underbaked if the center is still raw, so test with a skewer in the thickest part. If the top is burnt but the middle is raw, lower the temperature to 170 °C.
- Storing and reheating
- Keep in the fridge for 3 days, covered with cling film. Reheat in the microwave for 1 minute at 600 W or in the oven at 160 °C for 10 minutes. Don't freeze, the dough turns damp.
- Serve with
- Serve with tea after lunch, or at a birthday with whipped cream. You can also cut thin slices and plate them with pieces of cheese for contrast.
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