Judy Rodgers' Roasted Applesauce (And Savory Apple

Name: Judy Rodgers' Roasted Applesauce (And Savory Apple Charlottes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Applesauce; 3 1/2 to 4 pounds apples (Rodgers uses crisp eating apples, like Sierra Beauties, Braeburns, Pippins, Golden Delicious or Galas); Pinch of salt; Up to 2 teaspoons sugar, as needed; About 2 tablespoons unsalted butter; A splash of apple cider vinegar, as needed; Savory Apple Charlottes; A chunk of day-old, chewy, peasant-style bread (4 ounces or more -- you won't use more than 2 ounces, but you need plenty to work with in order to get the right shapes); About 2 to 3 tablespoons unsalted butter, melted; About 1 1/3 cups Roasted Applesauce

Servings: persons

Roasted Applesauce
3 1/2 to 4 pounds apples (Rodgers uses crisp eating apples, like Sierra Beauties, Braeburns, Pippins, Golden Delicious or Galas)
Pinch of salt
Up to 2 teaspoons sugar, as needed
About 2 tablespoons unsalted butter
A splash of apple cider vinegar, as needed
Savory Apple Charlottes
A chunk of day-old, chewy, peasant-style bread (4 ounces or more -- you won't use more than 2 ounces, but you need plenty to work with in order to get the right shapes)
About 2 to 3 tablespoons unsalted butter, melted
About 1 1/3 cups Roasted Applesauce

1
Heat oven to 375 F.
2
Peel, core, and quarter the apples. Toss with a little salt and, unless they are very sweet, a bit of sugar to taste. If they are tart enough to make you squint, add the full measure of sugar. Spread in a shallow baking dish that crowds the apples in a single layer. Drape with slivers of the butter, cover tightly with a lid or aluminum foil, and bake until the apples start to soften, 15 to 30 minutes, depending on your apples.
3
Uncover, raise the heat to 500 F, and return the pan to the oven. Leave the apples to dry out and color slightly, about 10 minutes.
4
When the tips of the apples have become golden and the fruit is tender, scrape them into a bowl and stir into a chunky mash. Season with salt and sugar to taste, then consider a splash of apple cider vinegar to brighten the flavor. (Try a drop on a spoonful to see if you like it.)
5
You can stop here (serving hot or warm) or go on to make the Savory Apple Charlottes.
6
Note: Make these ramekins in straight-sided 6-ounce ramekins or custard cups. Heat oven to 350 F.
7
Slice the bread 1/8 inch thick. (Partially freeze if necessary to get even slices.) Avoiding the crust, cut 8 circles sized to fit the bottom of your custard cups, then cut 4 long rectangles to line the sides. Kitchen shears work well for this. The side piece should rise about 1/8 inch above the rims. (You can cut paper templates first to make this easy, but it's pretty forgiving.) A snug fit and even edges will make your charlottes prettiest. (Save scraps and rejects for croutons or bread crumbs.)
8
Brush the bread evenly, on one side only, with the melted butter. Line the custard cups with the bread, pressing the buttered faces against the dishes. Set the 4 extra circles aside. Fill each cup with roasted applesauce. Set the remaining bread circles, buttered side up, on top, held in place by the surrounding bread. Press down lightly.
9
Bake until golden brown on top, about 30 minutes. To serve, slide a knife around the edge of each charlotte, then turn out onto warm plates. If the bottom circles stick to the dish, retrieve them by sliding a salad fork under the edges. The charlottes should be golden brown all over, with tasty caramelized spots where the applesauce bled through the coarse-textured bread.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Roasted Applesauce, 3 1/2 to 4 pounds apples (Rodgers uses crisp eating apples, like Sierra Beauties, Braeburns, Pippins, Golden Delicious or Galas), Pinch of salt, Up to 2 teaspoons sugar, as needed, and more.

Yes, Judy Rodgers' Roasted Applesauce (And Savory Apple Charlottes) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Judy Rodgers' Roasted Applesauce (And Savory Apple Charlottes)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions