A traditional apple charlotte is a fiddly job, involving lining a pudding basin with butter-soaked bread, filling it with cooked apples, baking and carefully turning out. We’ve dialled down the complexity and dialled up the flavour, adding tart blackberries and deliciously nutty brown butter.
- Prepare15 mins
- Cook35 mins
- Total time50 mins
Preheat the oven to 200°C, gas mark 6. Put the sliced apples in a 1.2-litre baking dish with 60g sugar, the blackberries, the lemon zest and juice and 1 tbsp water; toss to combine, then set aside.
Cut the bread into 2cm cubes and put in a bowl with the remaining 20g sugar, the mixed spice and a pinch of salt; toss to coat. Melt the butter in a saucepan over a low-medium heat, then carry on cooking for 2-3 minutes until the butter froths up and starts to smell nutty. Take off the heat and toss through the bread cubes until well coated in the brown butter. Arrange on top of the fruit.
Bake in the centre of the oven for 30 minutes until the fruit is tender and the bread is crisp and golden, covering with foil after 20 minutes if the bread is starting to catch. Let stand for 5 minutes before serving hot with ice cream or custard, if liked.