Roasted Apples with Spiced Bread Crumbs

Prep Time: 20 minutes
Cook Time: 80 minutes
Servings: 6 to 8

Roasted spiced apples are appealing on their own, but topped with crisp, buttered bread crumbs, they are positively irresistible. To make the bread crumbs, choose a simple coarse bread with a firm texture, such as a rustic Italian or French bread. Let the bread sit out overnight, or dry the slices in a low oven, then remove the crust. Chop the bread coarsely, and use a food processor to reduce the pieces to coarse crumbs.

Ingredients:

  • 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature, cut into small pieces, plus more for greasing
  • 3 cups (6 oz./185 g) coarse fresh bread crumbs
  • 1/2 cup (4 oz./125 g) granulated sugar
  • 1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. freshly grated nutmeg
  • 4 firm, tart apples, peeled, halved, cored and very thinly sliced (about 1 1/2 lb./750 g)
  • Heavy cream, at room temperature, for serving (optional)

Directions:

Place an oven rack in the lower third of an oven and preheat to 375°F (190°C). Lightly grease a 9-inch (23-cm) baking pan.

Spread the bread crumbs on a rimmed baking sheet and toast in the oven until lightly golden, about 10 minutes. Let cool.

In a large bowl, stir together the granulated sugar, brown sugar, cinnamon, nutmeg and toasted bread crumbs. Add the apple slices and toss to coat. Place a third of the apple mixture in the prepared baking dish and dot with a third of the butter. Repeat twice, finishing with the butter.

Roast until the apples are tender when pierced with a knife and the bread crumbs are golden brown, 1 to 1 1/4 hours. Serve immediately with a drizzle of cream, if desired. Serves 6 to 8.

Adapted from Williams Sonoma Year Round Roasting (Weldon Owen 2014)

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