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Nathalie Dupree's Apple Charlotte is filled with tender cooked apples, and may be served with whipped cream or ice cream.

Apple Charlotte

This is a dreamy combination of creamy soft apple inside a crisp, buttery bread shell. A traditional charlotte mold is fun to use, but a souffle dish works well. — Nathalie Dupree

Serves 2 to 4


5 or 6 Golden Delicious apples or other cooking apple, peeled, halved and cored

1/4 to 1/2 cup granulated sugar

8 slices white loaf bread, crusts trimmed

1/2 cup unsalted butter, divided use


Preheat oven to 350 degrees. Butter a souffle dish or charlotte mold.

Cut the apples into 3⁄4-inch chunks. Move to a saucepan with sugar and 2 tablespoons butter. Cover and cook over low heat until apple chunks are tender, checking occasionally. Add water as needed.

Meanwhile, melt remaining butter on low heat. Cut two slices of bread into large circles, hearts or other design to fit the top and the bottom and set aside, saving trimmings. Cut the remaining slices of bread into rectangular “sticks” slightly higher than the height of the mold. Brush both sides of bread with melted butter, being careful not to leave any unbuttered patches. To form the mold, put one of the decorative circles in the bottom of the dish. Fill in with any patches of bread so the bottom is a layer of bread. Line the mold with the sticks of buttered bread.

Pour the apple mixture into the charlotte mold. Top with the second decorative circle of bread. Bake 1 hour. Remove the charlotte mold from the oven, cool to room temperature, and refrigerate until thoroughly chilled, about 2 hours. Carefully run a knife around the insides of the dish to loosen the bread from the dish. Even up stick edges if necessary. Place a dish on top of the mold, invert mold and dish and give a firm shake. It should unmold easily. If not, put a hot towel on the mold to loosen slightly. Serve cold.

Saute bread until light brown before lining mold.

Serve with custard, ice cream, or sweetened whipped cream.


  • Substitute a thick homemade applesauce for the apples.
  • Add Applejack or other apple liqueur to apple mixture.

Nathalie Dupree is the author of 14 cookbooks, including the James Beard award-winning “Mastering the Art of Southern Cooking.” She lives in Charleston and may be reached through

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