Cinnamon-sugar Apples Baked inside Butterbread

Apple Charlottes

It’s apple pie – Nature’s Own style! Soft, cinnamon-sugary apples are tucked into a Butterbread crust and baked to golden-brown perfection.

Total Time40


  • 18 slices Nature’s Own Butterbread, divided

  • 1/2 cup butter or margarine, softened, divided

  • 4 cups chopped, peeled tart apples

  • 1/3 cup granulated sugar

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon grated lemon peel

  • 3/4 cup apricot jam or preserves

  • powdered sugar for garnish


  • Grease each of 12 muffin cups with 1/2 teaspoon butter.

  • Roll 6 bread slices flat using rolling pin. Cut two 2 1/2” circles from each slice; set 12 bread circles aside.

  • Remove crusts from remaining 12 bread slices. Ease 1 slice into each buttered muffin cup, gently pressing bread against bottoms and sides of cups. (Be careful not to tear bread. If bread tears, patch holes with bread scraps.)

  • Melt 3 tablespoons butter in large skillet over medium-high heat. Add apples, granulated sugar and cinnamon. Cook and stir until apples are tender and liquid has evaporated, about 5 minutes.

  • Remove from heat; stir in lemon peel.

  • Divide hot apple mixture evenly among muffin cups. Place bread circles on top of apple mixture. Fold edges of bread slices extending above edges of cups down over circles.

  • Melt remaining 3 tablespoons butter; brush over surface of bread.

  • Bake at 350° F for 15 minutes.

  • Immediately remove Charlottes from muffin cups, placing them upside down on serving plate. Place jam in small saucepan and warm over low heat, stirring once or twice; drizzle 1 tablespoon jam over each hot apple charlotte. Sift powdered sugar over jam.