Bunny Eating Apple On Bed Recipe

I made Apple Bunny Slices so ridiculously good they vanish in seconds, and if you love cooking you’ll beg me for the recipe.

I can watch Bunny Eating Apple scenes on repeat and still want more. I adore the way juice beads on the fur then drips onto the sheets, like a tiny, ridiculous snack scene that ruins my neat plans.

I’m obsessed with the Bunny Aesthetic and how the apple turns ordinary into stubbornly cute chaos. And the crunch, the wet little teeth on a cold slice, makes me want a bite too.

The smell of peeled, cored and thinly sliced apples and a hint of ground cinnamon, yes please. Messy, greedy, irresistible.

I can’t not watch, over and over, every day.

Ingredients

• Pie crust: flaky base that’s buttery and gives great crisp texture.
• Or homemade flour and butter: it’s rustic, tender, and very comforting.
• Crust sugar: adds tiny caramel notes and improves browning.
• Crust salt: balances sweetness and makes other flavors pop.
• Apples: juicy, slightly tart slices that make the whole thing sing.
• Lemon juice: brightens flavors and stops the apples from browning.
• Filling sugar: sweetens the fruit and helps create syrupy juices.
• Brown sugar: basically gives a warm, molasses-like depth.
• Cinnamon: cozy spice that smells like home and pairs perfectly.
• Nutmeg: adds a subtle warm spice in the background.
• Thickener: it’s what keeps juices from running all over.
• Butter pieces: little pockets of richness and luxurious mouthfeel.
• Egg wash: gives a shiny, golden finish you’ll want to photograph.
• Vanilla: adds warm, soft aroma that ties flavors together.
• Powdered sugar: optional dusting for a pretty, sweet finale.

Ingredient Quantities

• 1 sheet (about 9 inch) store bought pie crust or 1 cup all purpose flour plus 6 tablespoons cold unsalted butter to make crust
• 1 tablespoon granulated sugar for crust
• 1/8 teaspoon fine salt for crust
• 3 medium apples, about 1 pound total, peeled cored and thinly sliced
• 2 tablespoons lemon juice
• 1/4 cup granulated sugar
• 2 tablespoons packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 tablespoon all purpose flour or 1 teaspoon cornstarch for thickening
• 2 tablespoons unsalted butter, cut into small pieces
• 1 large egg, beaten for egg wash
• 1 teaspoon vanilla extract
• Optional: powdered sugar for dusting

How to Make this

1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

2. If using store bought pie crust, unroll it on a lightly floured surface to about a 9 inch circle. If making crust from scratch, mix 1 cup flour, 1 tablespoon sugar and 1/8 teaspoon salt, cut in 6 tablespoons cold unsalted butter until pea sized crumbs form, press into a disk, chill 15 minutes and then roll into a 9 inch circle.

3. Toss the thinly sliced apples with 2 tablespoons lemon juice, 1/4 cup granulated sugar, 2 tablespoons packed light brown sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1 tablespoon flour or 1 teaspoon cornstarch and 1 teaspoon vanilla extract until evenly coated.

4. Pile the apple mixture in the center of the dough, leaving about a 1 1/2 inch border all the way around; sprinkle the 2 tablespoons unsalted butter pieces over the apples.

5. Fold the dough border up and over the apples in rough pleats, pressing gently so the dough sticks but leaving the center open, you want it rustic not perfect.

6. Brush the folded crust with the beaten egg for a golden finish and sprinkle the crust lightly with the remaining 1 tablespoon granulated sugar.

7. Bake on the middle rack for 30 to 35 minutes until the crust is deep golden and the apple juices are bubbling in the center. If the crust browns too fast, tent with foil for the last 10 minutes.

8. Cool the galette on the pan for at least 15 minutes so the filling sets; it will be messy if you slice it too hot.

9. Dust with powdered sugar if you like, slice and serve warm with ice cream or whipped cream.

10. Leftovers keep covered in the fridge for 2 to 3 days and are great reheated for a minute or two in the microwave or a quick warm up in a 350 degree F oven.

Equipment Needed

1. Oven and a rimmed baking sheet lined with parchment paper
2. Rolling pin (or a clean bottle if you dont have one)
3. Large mixing bowl
4. Cutting board and a sharp chef knife
5. Measuring cups and spoons
6. Pastry brush for the egg wash
7. Small bowl for mixing the sugar/spice/apples
8. Cooling rack and a spatula to transfer slices

FAQ

Bunny Eating Apple On Bed Recipe Substitutions and Variations

• Pie crust: Use 1 sheet puff pastry instead (same size). It’ll be flakier and bakes faster, so watch for extra browning. Or make a quick biscuit crust by mixing 1 cup flour with 1/3 cup cold butter cut in, press into pan.
• Granulated sugar (filling): Swap with 3 tablespoons maple syrup or honey. Reduce any added liquid slightly and toss apples well so they caramelize; pies may brown faster, so tent with foil if needed.
• Apples: Substitute 3 medium pears or 2 cups sliced firm peaches for a different flavor. Pears keep shape well but are a bit sweeter, so drop brown sugar by 1 tablespoon if ripe.
• Unsalted butter: Use coconut oil or a vegan butter stick 1:1 for dairy-free baking. It changes flavor a bit and makes the filling a tad runnier, so add the optional 1 teaspoon cornstarch to help thicken.

Pro Tips

1. Use a mix of apple textures if you can, like one tart and one sweeter variety. It gives better flavor and stops the galette from tasting one-note, plus the slices hold up better when baked.

2. Chill the dough well before you roll it out, and if it gets soft while you work, pop it back in the fridge for 10 minutes. Cold butter = flakier crust, so dont skip this even if you’re in a hurry.

3. Don’t overfill the center. Pile the apples neat and tall but leave enough border to fold, or the juices will spill out and make the bottom soggy. Place a small rim of parchment under the galette to catch drips if you’re worried.

4. Brush egg wash and then sprinkle the sugar right before baking, not earlier. That way you get a shiny, crunchy edge without the sugar dissolving into a wet crust. If the crust browns too fast, tent with foil for the last part of baking.

Bunny Eating Apple On Bed Recipe

Recipe by Hiro Ren

0.0 from 0 votes

I made Apple Bunny Slices so ridiculously good they vanish in seconds, and if you love cooking you'll beg me for the recipe.

Pin

Servings

6

servings

Calories

324

kcal

Equipment: 1. Oven and a rimmed baking sheet lined with parchment paper
2. Rolling pin (or a clean bottle if you dont have one)
3. Large mixing bowl
4. Cutting board and a sharp chef knife
5. Measuring cups and spoons
6. Pastry brush for the egg wash
7. Small bowl for mixing the sugar/spice/apples
8. Cooling rack and a spatula to transfer slices

Ingredients

• 1 sheet (about 9 inch) store bought pie crust or 1 cup all purpose flour plus 6 tablespoons cold unsalted butter to make crust

• 1 tablespoon granulated sugar for crust

• 1/8 teaspoon fine salt for crust

• 3 medium apples, about 1 pound total, peeled cored and thinly sliced

• 2 tablespoons lemon juice

• 1/4 cup granulated sugar

• 2 tablespoons packed light brown sugar

• 1/2 teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg

• 1 tablespoon all purpose flour or 1 teaspoon cornstarch for thickening

• 2 tablespoons unsalted butter, cut into small pieces

• 1 large egg, beaten for egg wash

• 1 teaspoon vanilla extract

• Optional: powdered sugar for dusting

Directions

• Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
• If using store bought pie crust, unroll it on a lightly floured surface to about a 9 inch circle. If making crust from scratch, mix 1 cup flour, 1 tablespoon sugar and 1/8 teaspoon salt, cut in 6 tablespoons cold unsalted butter until pea sized crumbs form, press into a disk, chill 15 minutes and then roll into a 9 inch circle.
• Toss the thinly sliced apples with 2 tablespoons lemon juice, 1/4 cup granulated sugar, 2 tablespoons packed light brown sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1 tablespoon flour or 1 teaspoon cornstarch and 1 teaspoon vanilla extract until evenly coated.
• Pile the apple mixture in the center of the dough, leaving about a 1 1/2 inch border all the way around; sprinkle the 2 tablespoons unsalted butter pieces over the apples.
• Fold the dough border up and over the apples in rough pleats, pressing gently so the dough sticks but leaving the center open, you want it rustic not perfect.
• Brush the folded crust with the beaten egg for a golden finish and sprinkle the crust lightly with the remaining 1 tablespoon granulated sugar.
• Bake on the middle rack for 30 to 35 minutes until the crust is deep golden and the apple juices are bubbling in the center. If the crust browns too fast, tent with foil for the last 10 minutes.
• Cool the galette on the pan for at least 15 minutes so the filling sets; it will be messy if you slice it too hot.
• Dust with powdered sugar if you like, slice and serve warm with ice cream or whipped cream.
• Leftovers keep covered in the fridge for 2 to 3 days and are great reheated for a minute or two in the microwave or a quick warm up in a 350 degree F oven.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 130g
• Total number of serves: 6
• Calories: 324kcal
• Fat: 16g
• Saturated Fat: 8.2g
• Trans Fat: 0.5g
• Polyunsaturated: 2.5g
• Monounsaturated: 30g
• Cholesterol: 71mg
• Sodium: 83mg
• Potassium: 117mg
• Carbohydrates: 50g
• Fiber: 2.5g
• Sugar: 20g
• Protein: 3.3g
• Vitamin A: 400IU
• Vitamin C: 5mg
• Calcium: 15mg
• Iron: 0.33mg