Apple & blackberry Charlotte

INGREDIENTS


450g Bramley apples
zest and juice ½ lemon
½ tsp ground cinnamon
200g caster sugar
450g blackberries
2 tbsp breadcrumbs
100g butter, melted, plus extra butter for greasing
10 slices white bread, crusts removed

PROCEDURE

• Heat oven to 190C/170C fan/gas 5. Peel, quarter and core the apples, then roughly chop. Tip into a saucepan with the cinnamon, lemon zest and juice. Cook over a low heat until soft, then take off the heat and stir in the sugar, blackberries and breadcrumbs.
• Generously butter an 18cm deep tin or Charlotte mould. Cut the bread into the shapes you need to cover the base and sides of your tin. Dip one side of each piece of bread in the melted butter, then place in the tin, buttered side down, with each piece slightly overlapping. Spoon in the fruit, then make a buttery bread lid cover. Bake for 1 hr until the lid is crisp. Carefully turn onto a plate, leaving the tin on, leave for 15 mins, then lift off.