Quick & Delicious Skillet Apple Charlotte

Very tasty, tender, aromatic. For the whole family. Charlotte in a frying pan with apples sounds somehow unusual. Meanwhile, such a charlotte bakes even faster than in the oven, and its taste and texture are just as tasty and airy.
cook time: 1h
Ava Prescott
Quick & Delicious Skillet Apple Charlotte

Nutrition Facts (per serving)

221
Calories
9g
Fat
29g
Carbs
5g
Protein

Ingredients (6 portions)

Basic:

Sugar 120 g
Apples 2 pc
Wheat flour 80 g
Butter 30 g
Eggs (large) 3 pc
Vegetable oil 1 tbsp
Baking powder 0.5 tsp

Recipe instructions

Step 1

Step 1
How to bake charlotte in a frying pan with apples? Prepare all the necessary ingredients. Take large eggs, category CO. Use a pie pan with a thick bottom and non-stick coating. Apples may simply stick to a cast iron or thin pan. Therefore, before preparing such a charlotte, think about what kind of pan you will cook it in, so that later you don’t have to tear the pie off the pan. The cake will not stick to a good frying pan.

Step 2

Step 2
Combine the eggs with sugar and beat with a mixer until a fluffy light mass is obtained. The mixture does not need to be beaten for longer than 4 minutes, otherwise you may overbeat the eggs and the sponge cake will not rise. Many small bubbles should appear on the surface of the mass. You can add a little less sugar if you are afraid that the pie will be too sweet.

Step 3

Step 3
Sift the flour with baking powder and add to the dough. Use the highest quality flour.

Step 4

Step 4
Mix everything with a mixer until smooth at low speed. You may need a little more flour, so check the consistency of your dough. It should be fluid, slightly viscous and flow from the whisk in a wide ribbon.

Step 5

Step 5
Wash the apples, cut them in half, dry them and remove the core and seeds. If the skin is tough, peel that too. Cut the prepared apples into not very thin slices. To prevent the charlotte from turning out too sugary, it is better to use sweet and sour varieties of apples with green skin. Semerinka and Granny Smith varieties are ideal. The tart apples provide a nice contrast to the sweet dough.

Step 6

Step 6
Generously grease the bottom and sides of the pan with butter and vegetable oil. If there is not enough oil, the charlotte may slightly stick to the pan. Therefore, do not skimp on butter. It should lie on the bottom in small pieces. The dough will absorb any excess. It is better to take the diameter of the frying pan not very small so that the dough is baked evenly. My frying pan diameter is 26 cm.

Step 7

Step 7
Place apple slices in the pan.

Step 8

Step 8
Pour the biscuit dough evenly on top.

Step 9

Step 9
Place the pan over medium heat and cover with a lid.

Step 10

Step 10
Fry the charlotte for about 10-15 minutes, periodically moving a spatula between the dough and the walls of the pan to prevent the dough from sticking.

Step 11

Step 11
When the dough on top has set well (it should be elastic), use two spatulas to turn the charlotte over. Cover the pan again and continue cooking the pie for about 7-10 minutes. Make sure that the bottom of the pie does not burn. You can reduce the heat to low.

Step 12

Step 12
Transfer the finished charlotte to a dish and cut into pieces. Bon appetit!

Additional rubrics

Related recipes