- 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
- 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
How to Make It
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.