Meghan Markle’s slow-cooked apple toast is ‘simple and satisfying’ – recipe

Meghan Markle is no doubt a fan of clean eating to maintain her trim figure, just Like Kate, Princess of Wales.

But as a mother of two, the Duchess of Sussex is also known to favour heartier, family recipes over her healthy acai bowls on occasion.

And “one of her favourites” is an autumnal breakfast dish crafted by her own grandmother.

Known as “Grandma Markle’s Apple Butter Toast”, the warming recipe is equal parts sweet and nutritious, made from an array of comforting ingredients.

Sharing her recipe with Flare magazine (now ‘FASHION’) in 2015, the 41-year-old shared her own spin on her grandmother, Doris Sanders Markle’s recipe.

Meghan wrote: “Growing up in LA, I rarely saw my Grandma Markle, as she hailed from New Hampshire and spent much of her life in Pennsylvania and Florida.

“To bridge that gap, she would always send scrapbooks, care packages, and boxes of treats made from family recipes.”

Praising the “simple and satisfying” recipe, she claimed that making the dish is like “a walk down memory lane”.

Making it is as easy as throwing it all in the slow cooker to stew so it can be made overnight ready to enjoy in the morning.


For the apple butter:

  • 3lbs of apples (around 10) peeled, cored and chopped
  • Two cups granulated sugar
  • One and a half teaspoons of ground cinnamon
  • One-eighth of a teaspoon of ground cloves
  • Seeded bread, toasted


  • One-quarter of a cup of cream cheese, room temperature
  • Two cups of ricotta cheese
  • Two tablespoons full-fat milk
  • Two teaspoons of lemon zest
  • One and a half teaspoons of freshly grated ginger
  • Pinch of salt
  • Almonds to garnish (optional)

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To make the apple butter, place all of the ingredients, minus the bread, into the slow cooker and stir well to combine.

Turn the appliance up to high heat and leave the mixture to warm through until it starts to bubble. At this point, the cooker should be covered and left on high heat for one hour.

Reduce the heat to low and cook for eight to 10 hours. Once stewed, whisk into a silky mixture and pour into an airtight container to store for up to two weeks.

If eating straight away, spread generously onto a slice of seeded toasted bread and enjoy on its own. For an added twist, whip up the ricotta topping loved by Meghan.

To make this, whisk the cream cheese in a bowl with an electric mixer. Add the ricotta and milk then beat for a few minutes until fluffy.

Stir in the honey, zest, ginger and salt then taste before adding more honey. This should make just over two cups, so any leftovers will keep in a sealed container for one week.

Smear the ricotta mixture over seeded, toasted bread then top witht the sweet apple butter. Top with almonds or any other nuts to finish.

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