Grated Apple Loaf

Pain de Pommes Rapées

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

I am beholden to my sister-in-law, Judith Olney, for this recipe. Serve it hot or warm—not cold—accompanied or not by fresh heavy cream.


  • 1 pound apples, quartered, cored, peeled, coarsely grated or passed through medium or fine blade of Mouli-juliènne
  • About cup sugar (in all)
  • Pinch powdered cinnamon
  • 4 ounces finely crumbled stale but not dried bread, without crusts
  • ¾ cup butter


    Mix the apples with ¼ cup sugar and the cinnamon. Mash the breadcrumbs, 2 or 3 tablespoons sugar, and ½ cup softened butter together with a fork. Melt the remaining ¼ cup butter in a small heavy frying pan and pack the breadcrumb mixture against the bottom and sides with a fork to form an even shell. Fill with the apple mixture, packing with the fork, and cook over a low flame, covered, for about 15 minutes or until the edges of the breadcrumb casing begin to show brown. Finish, uncovered, in the oven (375) another 15 minutes. If the contents of the pan do not slide freely with gentle shaking, loosen the bottom with a spatula before unmolding.