Apple “Pan Strudel” with Dried Cherry Puree (Pan Streudel Recipe, part 2)
A simple, fun and scrumptious pan-streudel recipe that everyone will love.
100% apple juice
Old London® Salt-Free Whole Grain Melba Toast
various apple varieties (such as Braeburn, Granny Smith, and Fuji; peeled, cored, sliced thin and in a food processor)
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.