Apple and blueberry crumble charlotte

Don't you hate it when you have those last pieces of bread in the freezer that no-one seems to eat? This great little dessert is the perfect recipe to use up those leftovers and, best of all, it's simple and delicious.

• serves

  4-6

• prep

  25 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

• 5 green apples, peeled, cored and sliced into large cubes 
• ¼ cup sugar 
• ¾ cup fresh or frozen blueberries 
• 6-7 slices bread, crusts removed 
• 125 g unsalted butter, melted

Crumble

• ½ cup plain or spelt flour 
• ¼ cup firmly packed brown sugar 
• 50 g chilled butter, cubed 
• ½ cup rolled oats 
• ¼ cup almonds, roughly chopped

Instructions

Heat the oven to 170˚C. Grease a 20 cm casserole dish. Mix the crumble mixture together with your hands until well combined, and set aside. Place apples in a saucepan with ½ cup water and cook until soft. Stir in the sugar and blueberries, test for sweetness and add extra sugar if necessary.

Cut each slice of bread into 3 strips. Dip each strip briefly in the butter and line the dish, including the sides, in a single layer. Set aside any remaining strips. Pour in the apple mixture, sprinkle the crumble mixture over the top and bake for 30-40 minutes, or until the bread is crisp and golden. Serve with vanilla ice cream, mascarpone or yoghurt.

Note

• These can also be made as individual treats in a muffin pan, just change the cooking time to 20-25 minutes or until a skewer comes out clean.

Recipe from The Whimsical Wife by Melissa Darr, with photographs by Melissa Darr.

This recipe is featured as part of our online column, Eat well: In defence of whole grains. View more recipes from this column.

View previous Eat well articles.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.