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Eat and Drink

Recipe: Dutch Apple Pie Toast

Sometimes you just want all the pleasure of

Sometimes you just want all the pleasure of apple pie without any of the work of making pie dough. Photo Credit: Evan Sung

Serves 4

"Sometimes you just want all the pleasure of apple pie without any of the work of making pie dough. That's how I came up with the idea of topping a piece of buttery toast with warm-spiced sautéed apples and a nugget-y streusel pie topping. The toast stands in for the bottom crust--and I promise, you'll barely miss it." 



Apples and streusel

2 Granny Smith apples (or other crisp-tart apples), peeled, cored, and chopped into ½-inch (1 cm) pieces
4 tablespoons (¼ cup) dried cranberries
3 tablespoons granulated sugar
1 tablespoon fresh lemon juice
½ teaspoon ground cinnamon
¼ teaspoon kosher (coarse) salt
6 tablespoons (85 g) unsalted butter
2 tablespoons heavy (double) cream
2/3 cup (40 g) all-purpose (plain) flour
2 tablespoons light brown sugar
2 teaspoons cornmeal



Four ¾-inch (2 cm) thick slices country-style bread
Unsalted butter, softened, for the bread
Confectioners' (icing) sugar




1. Make the apples and streusel: In a medium bowl, stir together the apples, cranberries, 2 tablespoons of the granulated sugar, the lemon juice, cinnamon, and ? teaspoon of the salt.


2. In a medium saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the apple mixture, reduce the heat to medium, and cook, stirring occasionally, until the juices from the apples have mostly evaporated, about 8 minutes. Stir in the cream and continue to cook until the apples are very soft and can be easily mashed, 4-5 minutes. Remove from the heat and using a fork, smash about half of the apples.


3. While the apples simmer, preheat the oven to 350°F (180°C/Gas Mark 4). Line a rimmed baking sheet with parchment paper.


4. In a medium bowl, whisk together the flour, brown sugar, cornmeal, and remaining 1 tablespoon granulated sugar and ? teaspoon salt. Melt the remaining 4 tablespoons (¼ cup) butter and drizzle it over the flour mixture, using a fork to stir until the streusel forms knobby bits. Transfer the streusel to the baking sheet and bake until it is golden brown, 8-10 minutes. Remove the streusel from the oven.


5. Make the toast: Toast the bread according to the instructions on pages 7-8. To serve, spoon the apples over the toast and top with a handful of streusel, pressing down on the streusel to get it to stick. Dust with confectioners' sugar and serve.


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