While Meghan Markle is definitely known as an international style icon, through her now-defunct lifestyle website, The Tig, we got to see that she’s not only passionate about the more traditional elements of style – like her stunning wardrobe – but also to the more edible side… As a foodie! Meghan often shared her love of food on The Tig, and we wanted to be able to share some of the wealth of tasty, delicious recipes that she made on the site so that you can #MirrorMeg not only Meghan’s closet, but what she is cooking as well!
There is no better way to kick off this series than with a recipe that Meghan shared that has a long history in her family, and that brought back warm memories for her. Meghan shared the recipe for her Grandma Markle’s Apple Butter Toast back in 2016 and we are so excited to share the delicious recipe with you.
Here’s what Meghan had to say about why this recipe meant so much to her:
When a fashion magazine asked me to share a spin on a breakfast recipe, inspired by the trend of pajama dressing, I wanted to create something cozy and familiar, yet modern and interesting – much like the fashion trend. 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. One of my most favorite was her apple butter – simple and satisfying, and made in the crockpot to truly let you set it and forget it. To update my grandma’s classic, I thought a topping of whipped ricotta flecked with lemon zest and ginger a drizzle of crushed marcona almonds would make it just Chef-y enough. For me, this recipe is a walk down memory lane – a reminder of holding my grandma’s hand and having sing-a-longs with her. For you, let it be the dish that makes you the ultimate babe who brunches. Enjoy!
There are three steps to making Grandma Markle’s Apple Butter Toast.
Step 1: Slow Bake the Apple Butter
- 3 lb apples (about 10), peeled, cored and chopped
- 2 cups granulated sugar
- 1 1⁄2 tsp ground cinnamon
- 1⁄8 tsp ground cloves
- 1⁄8 tsp salt
Place all ingredients in slow cooker. Toss to mix. Turn to high heat. Heat until bubbling. Cover and cook on high for 1 hour. Reduce heat to low. Cover and cook for 8 to 10 hours (perfect to do overnight). Remove lid; cook, uncovered, for an additional hour. Whisk until smooth. Makes 2 3⁄4 cups; leftovers will keep in a sealed container in the fridge for two weeks.
Step 2: Whip up some Whipped Ricotta
- 1⁄4 cup cream cheese, at room temperature
- 2 cups ricotta cheese
- 2 tbsp whole milk
- 1 tbsp honey
- 2 tsp lemon zest
- 1 1⁄2 tsp freshly grated ginger
- Generous pinches fleur de sel or Maldon salt
- Marcona almonds, for garnish
Using a stand or electric mixer with whisk attachment, beat cream cheese until smooth. Add ricotta and milk. Beat over medium until fluffy (4 to 5 minutes). Stir in honey, zest, ginger and salt. Taste and drizzle with more honey, if you like. Makes 2 1⁄3 cups; leftovers will keep in a sealed container in the fridge for one week.
Step 3: Apple Butters, Assemble!
To prepare, smear Whipped Ricotta over slices of toasted seeded country bread, and then spread each slice with Apple Butter. Scatter with coarsely crushed Marcona almonds. Sprinkle with more fleur de sel, if you like.