Charlotte aux Pommes

Apple Pudding

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • ¼ pound butter
  • 8 Jonathan apples
  • 1 cup sugar


  1. Melt butter in a sauce pan. Peel apples and slice from the core and into the pan. Cover and cook until soft. Add sugar (amount will depend upon the tartness of the apples) and cook until dissolved and moisture evaporated. Stir in vanilla.
  2. Cut crusts from several slices of bread. Turn a 5-