Ingredients:

  • 4 slices (160g) brioche or sourdough bread
  • 2 tbsp (28g) unsalted butter, softened
  • 2 medium (300g) Granny Smith or Honeycrisp apples, thinly sliced
  • 1 tbsp (14g) unsalted butter
  • 1 tbsp (12g) brown sugar
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) water or lemon juice

Instructions:

  1. Heat 1 tbsp (14g) of butter in a skillet over medium heat until bubbling.
  2. Add the thinly sliced apples to the skillet in a single layer.
  3. Sprinkle 1 tbsp (12g) brown sugar and 1 tsp (2g) ground cinnamon evenly over the apples.
  4. Stir occasionally for 5–8 minutes until the apples are velvety and the sugar has turned into a golden syrup.
  5. Stir in 1 tbsp (15ml) water or lemon juice to deglaze the pan and create a glossy syrup.
  6. Toast the 4 slices (160g) of brioche or sourdough bread until they reach a deep golden brown.
  7. Spread the 2 tbsp (28g) of softened butter evenly across the toasted bread slices.
  8. Pile the warm, caramelized apples generously onto each slice of toast, drizzling the remaining cinnamon syrup from the pan over the top.