Apple pie is one of my favorite sweets, but it's not the kind of thing you can throw together to sate a sudden craving. That's why I've come up with quick riffs on the classic pastry, reimagining it as everything from pancakes to potstickers. Today, I want to share a simple yet indulgent creation that's become a favorite in our household: Apple Cinnamon Toast. Before you write this off, let me tell you why this is not your average toast.
First, we're bringing back the lost art of pan-toasting bread. Sure, modern toasters are convenient, but they can't hold a candle to the magic that happens when you toast bread in a buttered pan. It elevates a humble slice of bread to the flaky heights of a croissant or pie crust, with a ridiculously crispy crust and a tender, fluffy center.
For the apple topping, I've used thinly sliced Fuji apples, cooked just enough to soften while retaining a bit of texture. These slices are browned in butter on both sides before being caramelized with cinnamon sugar. The result is a gooey, irresistible glaze that'll have you licking your fingers.
Together with the cinnamon sugar-dusted toast, magic happens. The toast is crisp and buttery on the outside, with just enough thickness to give it a soft, chewy center; it's magical on its own but even better with the apples.
I originally created this recipe as an easy way to satisfy those apple pie cravings, but I must confess - I may prefer this to a traditional apple pie. It's quicker, less fussy, and delivers all those comforting apple pie flavors and textures in a format that's perfectly acceptable for breakfast (not that I'd judge you for eating pie for breakfast!😉🥧).
Welcome to my Secret Stash!
I’m Marc Matsumoto, creator of No Recipes and author of the award winning cookbook Ultimate Bento. You’ve stumbled upon my secret stash with over 300 original recipes with a new one coming every week! Unlike my other site, these recipes are member-supported, so you won’t find any banner ads here. If you enjoy this recipe below, please consider becoming a member to access the rest of my private cookbook and get updates with my latest recipes.
- ✓ No ads
- ✓ Access the full stash of over 100 recipes
- ✓ 1 new recipe per week
- ✓ Support Norecipes.com
Units
Ingredients
- 1 tablespoon granulated sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons cultured unsalted butter divided
- ½ Fuji apple see notes below
- 1 slice thick sandwich bread see notes below
Instructions
-
Mix the 1 tablespoon granulated sugar and ¼ teaspoon ground cinnamon in a small bowl and set aside.
- Divide 2 tablespoons cultured unsalted butter into two ½ tablespoon pieces and one 1 tablespoon piece.
-
Core, peel, and slice the ½ Fuji apple into thin wedges.
-
Melt ½ tablespoon of butter in a small frying pan over medium heat.
-
Add 1 slice thick sandwich bread and spin it around a few times to evenly absorb the butter. Place a moderately heavy pot on top of the toast. You want the bread pressed firmly into the hot pan without flattening it. Depending on the weight of the pot you use, you may need to help it out by pressing it down or holding it up.
-
Check the bread periodically, and when it’s crisp and evenly browned on one side, remove it from the pan and add another ½ tablespoon of butter. Flip the toast and return it to the pan. Spin to absorb the butter and put the weight back on the bread to press the other side.
-
When the second side is browned, flip it back over again, and this time, do not put the weight on the bread. The weight traps steam and renders that surface soft, so we want to re-toast the first side and make it crisp again.
-
When the bread is crisp and golden brown on both sides, transfer it to a wire rack and sprinkle with an even cinnamon sugar coating (remember to leave some for the apples).
-
Add the remaining butter to the pan along with the apples and spread them out in a single layer to brown on one side.
-
Flip the apples and brown the second side.
-
Finish the apples by adding the remaining cinnamon sugar and stirring the ingredients until the sugar caramelizes and melts. Toss to coat the apples with the sticky glaze.
-
Serve the apple pie filling over the cinnamon toast.
Comments
No Comments