A crusty, sugar-coated bread boule filled with sweet, cinnamon-y apples that’s baked and sliced just like a pie. Oh me! Oh my!
- 1 large round French or Italian bread boule (from your favorite bakery)
- 8 apples, peeled and thinly sliced (about 8 cups)
- zest and juice of a small lemon
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 3 tablespoons unsalted butter, divided
- 1/4 cup sparkling sugar, for sprinkling
- Heat oven to 375ºF.
- Cut the top off of the bread boule and remove as much of the soft inside as possible, leaving the sides intact and reserving the top to place back on once filled with the apples. Place on a lightly greased baking sheet.
- Place the peeled apple slices in a large mixing bowl. Toss with the zest and juice of a small lemon.
- In a small mixing bowl, whisk together the sugar, flour, cinnamon, nutmeg and salt. Pour mixture over apples and toss until apples are evenly coated.
- Scoop apples into hollowed out bread boule, pressing down so the inside of the bread boule is completely full of apples all the way to the top opening. Dot the apples with 1 tablespoon of butter before covering with the reserved bread boule top.
- Melt the remaining 2 tablespoons butter. Brush the melted butter all over the outside of the bread boule. Sprinkle generously with the sparkling sugar.
- Bake for 10 minutes uncovered and then cover loosely with foil. Continue to bake for 1 hour.
- Remove and let rest on pan for 10 minutes before slicing into. Top each slice with whipped cream or vanilla ice cream, when serving, if desired.
I suggest serving each slice with a knife and fork for easy eating.