Sunday, September 1, 2013

Apple-Berry Charlotte

  Prep /Total time : 1 hour  30 minutes + cooling    Serves 6

Classic Soviet cuisine abounded in nifty quick recipes for unexpected guests. This puffy dessert requires only sliced tart apples, a few handfuls of berries and a simple batter.

6                   tablespoons unsalted butter, melted and cooled, plus more for the pan
2                   tablespoons plain dry bread crumbs
3                   large eggs
1/4                cup milk
1/4                teaspoon pure vanilla extract
1-1/4             cups granulated sugar
1-1/2             cups all-purpose flour
1                   cup blackberries, plus 8 to 12 berries, for garnish
4                   large Granny Smith or other firm tart apples—peeled, quartered, cored and thinly sliced crosswise
1                   cup blueberries
1/2                teaspoon cinnamon
                           **Confectioners' sugar, for dusting**

1 .        Preheat the oven to 375°. Butter a 10-inch cast-iron skillet and dust the bottom with the bread crumbs. In a large bowl, using an electric mixer, beat the eggs with the milk, vanilla and 1 cup of the granulated sugar. Beat in the 6 tablespoons of melted butter until incorporated, then beat in the flour until a thick batter forms.
2 .         In another large bowl, toss the 1 cup of blackberries with the sliced apples, blueberries, cinnamon and the remaining 1/4 cup of granulated sugar.
3 .         Spread one-fourth of the batter in the prepared skillet and top with the apples and berries. Using an offset spatula, spread the remaining batter over the fruit in an even layer. Scatter the remaining 8 to 12 blackberries on top and gently press them into the batter. Bake in the center of the oven for about 1 hour, until lightly golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely, then dust with confectioners' sugar. Slice into wedges and serve.
Make ahead the charlotte can be baked earlier in the day; let the dessert stand at room temperature. Serve With A dollop of crème fraîche or vanilla ice cream.


  1. This look awesome I love the mix of apples and berries:)

  2. Fun picture, really nifty recipe! This looks terrific - thanks.

  3. Hi Gloria , so many things we do when fruit is in season . Thanks for stopping by :)

  4. Hi John , waiting to see you put your spend on Apple Betty Charlotte , like I know you can . Thanks for stopping by :).

  5. That Apple Berry Charlotte needs no spin, Nee. It looks delicious!

    Thanks for sharing...

    P.S. I know I "owe" you an email. I'll try to get to it tomorrow since I am now definitely sure I'm not going to Idaho:)

  6. Hi Louise , I love trying different foods , I got this recipe about 10 years ago and make it when fresh berries is in season .
    Thanks for stopping by :).

    PS: Dear Louise take your time, I will be here . I'm glad you don't have to go to Idaho , that means things are coming along fine .
    I have Michele on my prayer list and please give Marion a hug . Have a great Labor Day . :).

  7. This is a perfect use for an iron skillet.:-)

  8. Hi Nellie , I bake cornbread in it also , thanks for stopping by :) .

  9. Lordy, Lordy, girl! You are making me so hungry. I am pinning this and the jam. xoGinger

  10. Hi Ginger , help yourself , pin anything I have I love to share .

    It's getting comfort food weather . Thanks for stopping by :) .


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