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Apple & Blackberry Charlotte

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Author: Helen Kingscott, Posted: Tuesday, 25th September 2018, 09:00

Apple & Blackberry Charlotte

Have you been out picking blackberries recently? Add them to some Bramleys to make this warming autumn dessert.

Ingredients:

450g Bramley apples; 450g blackberries; zest and juice of ½ lemon; ½ tsp ground cinnamon; 200g caster sugar; 2 tbsp breadcrumbs; 100g butter, melted; 10 slices white bread with crusts removed.

Method:

1 Heat the oven to 190°C (fan 170°C/gas mark 5).

2 Peel and core the apples, roughly chop and add to a saucepan with the lemon zest, juice and cinnamon. Cook them until soft, remove from the heat then add the sugar, blackberries and breadcrumbs.

3 Butter an 18cm deep tin or charlotte mould. Dip one side of each piece of bread into the melted butter then place in the tin, buttered side down and overlapping each piece as you go round. Spoon in the apple and blackberry mix then make a buttered lid to cover the mixture.

4 Bake for one hour until the lid is crisp but keep an eye and if it is getting too dark then pop a piece of foil loosely on the top.

5 Carefully turn onto a plate, leaving the tin in place for about 15 minutes, then lift off.

6 Serve with some lovely hot custard or cream if you prefer.

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