Apple “Pan Strudel” with Dried Cherry Puree (Pan Streudel Recipe, part 2)

A simple, fun and scrumptious pan-streudel recipe that everyone will love.

  • Servings: 6
  • Cook Time: 25 mins
  • Main Ingredient: Melba Toast Salt Free Whole Grain


  • 3 cups 100% apple juice
  • 1 box Old London® Salt-Free Whole Grain Melba Toast
  • 2 lb. various apple varieties (such as Braeburn, Granny Smith, and Fuji; peeled, cored, sliced thin and in a food processor)
  • 1/4 cup lemon juice
  • 1 cup sugar
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. all-spice
  • 1/4 tsp. nutmeg


In a small bowl, mix sugar and spices, set aside. Mix apple and lemon juice in medium bowl. Add sugar spice mixture and toss to coat. Lay the Melba Toast in a single layer on a cookie sheet, and pour 2 cups of apple juice over each toast allowing Toasts to soak up the juice. In a separate 8 x 8-inch pan, cover the pan with a thin layer of apples. Using a spatula, lift the Melba toast from the cookie sheet and place a single layer over the apples in the 8 x 8-inch pan. Repeat layering process until done. Finish by spreading cherry puree over apples. Cover with 1 cup of apple juice poured evenly over pan. Bake at 350°F for 45 minutes. Garnish with light whipped cream if desired.