Roasted Apple-Honey Toast

Oxmoor House
Roasted Apple-Honey ToastRecipe
Photo: Oxmoor House


Honey toast is not unfamiliar to folks from Tokyo-metro, Taipei, Singapore, or Bangkok. Really, it's genius. And simple. And able to be interpreted to your heart's content. As many ways as one can craft a sandwich, one can hook up some honey toast. Classically, it's a big fluffy slab of Pullman-type bread, with more than a little butter and a generous amount of honey. Here, the toast is dredged in a sugar to give it an irresistible crisp-meets-sticky exterior.
Serves 8 (serving size: 1 slice bread, 1/2 cup apples, 1/2 tablespoon walnuts, and 1 tablespoon crème fraîche)


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1/4 cup finely chopped walnuts
4 Granny Smith apples, peeled and cut into 1-inch dice
1/4 cup brown sugar
2 teaspoons cornstarch
Dash of kosher salt
1 tablespoon lemon zest
3 tablespoons fresh lemon juice (about 2 lemons)
2 tablespoons butter, divided
2 tablespoons honey
8 (1.5-ounce) slices (thick) challah bread
1/4 cup superfine sugar
Cooking spray
1/2 cup crème fraîche


Hands-on: 22 Minutes
Total: 1 Hour, 1 Minutes

Preheat your oven to 400°.

Arrange the walnuts in a single layer on a baking sheet or a cast-iron skillet. Toast in the oven for about 6 minutes or until lightly toasted and fragrant, giving them a stir halfway through. Remove and set aside.

Combine the diced apples, the brown sugar, and the cornstarch in a medium bowl. Toss to coat evenly. Now add the salt, the lemon zest, and the lemon juice. Toss again.

Using a paper towel, rub an 11 x 7-inch baking dish with a tablespoon of butter. Pour in the apple mixture.

Roast the apples at 400° for 30 minutes or until tender, folding every few minutes.

Remove the apples from the oven and preheat the broiler.

Combine 1 tablespoon of the butter and the honey in a small saucepan. Melt and stir until incorporated. (Or microwave on HIGH 1 minute until the butter melts and the mixture bubbles.)

Brush the bread on all sides with the honey butter. Place the sugar in a shallow dish. Dredge the buttered bread in sugar.

Place the bread slices on a baking sheet coated with cooking spray. Broil 3 minutes, turn, and broil 2 minutes more, until evenly toasted and glistening.

To serve, smear a tablespoon of crème fraîche on each piece of toast. Top with roasted apples and walnuts. Tell them it took you forever, and that it's too long a recipe to even discuss.

Created date

September 2014

Nutritional Information

Calories 330
Fat 12.5 g
Satfat 5.8 g
Monofat 2.9 g
Polyfat 2.3 g
Protein 5 g
Carbohydrate 51 g
Fiber 2 g
Cholesterol 28 mg
Iron 2 mg
Sodium 265 mg
Calcium 89 mg