Description
Mary Berry’s Apple Charlotte is her classic take on the traditional British dessert, elevating it with her signature attention to texture and flavor. In this version, stewed apples are sweetened with sugar and enriched with butter, then wrapped in a golden, buttery bread shell. As it bakes, the bread absorbs the rich apple juices while becoming crisp and deliciously caramelized on the outside. It’s a comforting, timeless dessert that showcases Mary Berry’s knack for turning simple ingredients into something truly special.
Ingredients
- Cooking apples (Bramley or Granny Smith): 6 medium, peeled, cored, and sliced
- Bread: 8 slices of white bread, crusts removed
- Butter: 100g (divided in two)
- Sugar: 100g
- Cinnamon: ½ teaspoon (optional, for added warmth)
- Lemon juice: 1 tablespoon, to prevent apples from browning
- Apricot jam: 2 tablespoons, warmed (optional, for glazing)
Instructions
- Prepare the Apples: Peel, core, and slice the apples. In a saucepan, melt half of the butter over medium heat, then add the apple slices, sugar, cinnamon (if using), and lemon juice. Cook for 10-15 minutes until the apples soften and break down into a thick puree.
- Prepare the Bread: Preheat the oven to 190°C (375°F). Take the crusts off the bread slices and flatten each slice with a rolling pin until thin. Melt the remaining butter and use a pastry brush to coat each slice of bread with melted butter.
- Line the Dish: Grease the inside of your ovenproof dish with butter. Line the bottom and sides with buttered bread slices, making sure they overlap slightly to prevent any gaps.
- Add the Apple Filling: Pour the cooked apple mixture into the bread-lined dish, spreading it evenly. Cover the top with more buttered bread slices, ensuring the filling is fully enclosed.
- Bake the Apple Charlotte: Place the dish in the preheated oven and bake for 30-35 minutes, or until the bread is golden and crisp.
- Glaze and Serve: If desired, brush the top with warmed apricot jam for a glossy finish. Allow the Apple Charlotte to cool for 5 minutes before turning it out onto a serving plate. Serve warm, ideally with custard or cream.