Apple Crunch Toast Recipe
This is a delicious dish that we discovered by accident through our experiments with our Amazing Coffee Cake recipe. By simply adding peaches to this already delectable dish, it turned it from great to amazing!
It only made sense that we could do the same with our cinnamon toast. We started with soft slices of fresh honey wheat bread, topped each one with a healthy dose of butter, and then plenty of sugar and cinnamon to caramelize on top.
Adding fruit only seemed like a natural progression. I mean look what happened when we added peaches to our coffee cake!
What makes this Apple "Crunch" Toast is the only slightly cooked apple pieces and the masses of caramelized sugar on top of the toast. The apples stay crisp and fresh but better with crunchy sugar and cinnamon topping them.
When is has completely cooled, it ends up being very crunchy. You'll want a napkin nearby!
If you are trying to be healthy or lower your sugar content, this is not the recipe for you. lol But boy it is delicious!
You'll never forgive yourself for passing up this delightful concoction. Don't say I didn't try and warn you!
- 6 slices honey wheat bread
- 2 large apples
- ground cinnamon
- butter or margarine
- Turn your oven to broil on the LOW setting. Line a cookie sheet with aluminum foil.
- Lay out your 6 slices of bread evenly on your cookie sheet.
- Using approximately 1 tablespoon of butter on each, spread butter evenly and generously onto each piece of bread.
- As you repeat this recipe, you'll be able to determine how much butter you need to cook the apples and caramelize the sugar, without bogging down the bread and keeping it from toasting.
- Slice up your apples into thin slices, then thin strips, and then dice them small. Please core your apples before dicing them, and feel free to peel them if desired.
- Sprinkle the diced apples evenly over all of your bread slices on top of the butter layer, not too heavy though.
- On top of your apples, layer sugar generously over each bread slice, and then sprinkle cinnamon on top of that.
- You are essentially creating yummy, crunchy cinnamon toast with apples!! Yummy! Yummy!
- Set your cookie sheet in the oven and set your timer for 10 minutes. Usually 10 minutes on the dot my toast is done and is super crunchy.
- So here's how it is. Your butter will melt and should begin "cooking" everything on top of your toast. Your sugar will boil and you'll be able to see it moving. What you want to look for to know when it's ready is when it stops bubbling and the edges of your toast are a darker brown.
- The toast may still be a little bit soft when you remove it from the oven. That's okay. You'll want to set the cookie sheet out on the stove, and essentially let it dry so it will crisp up, before you serve it.
|Serving size: 2 slices of toast|
|Calories from Fat||45|
|% Daily Value *|
|Fat 5 g||8%|
|Carbohydrates 26 g||9%|
|Sugar 13 g|
|Fiber 1 g||4%|
|Protein 3 g||6%|
|Cholesterol 11 mg||4%|
|Sodium 199 mg||8%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
There are so many variations to this recipe. Many people toast their bread (or bagel) ahead of time and cover it in a spread of some type before adding any toppings.
Only some of these range from yogurt, to cream cheese, peanut butter, almond butter, and even goat cheese. (Feel free to get creative!) You can then sprinkle diced apples and raisins on top with a sprinkle of cinnamon.
Others like to cook their apples with different spices (like cinnamon, nutmeg, ginger root, or even all-spice) before spreading it over their toast or bagel.
The great thing about this dish is that you get to make it however you like, and truly make it your own. We love our cinnamon toast! Apples just make this dish that much better.
Good luck! You can't go wrong regardless of your choices in this delectable dish.
What do you think of this recipe?
© 2013 Victoria Van Ness