Apple and Pineapple Charlotte
|Ready for cooking|
About five slices homemade spelt bread made into crumbs.
3 large cooking apples, peeled, cored, sliced and cooked till soft with ginger or cinnamon.
Large tin of pinepple in juice, cut into cubes
3 - 4 tablesp. Soft brown sugar, extra if you wish to sweeten the fruit.
Tablesp. olive oil
3 oz. butter
Melt the butter with the oil and add the sugar then the bread crumbs, stir over a low heat until crumbs are well coated. You might need to add more butter and oil if the crumbs are not coated.
In a dish, a high sided one is best, place a layer of the crumbs, then a layer of apples, another layer of crumbs, then a layer of pineapple with the juice, if you have a sweet tooth you can sprinkle over some sugar. Repeat this again. Then top off with a generous layer of crumbs, dot with extra butter and bake at 160 degrees for 1/2 - 3/4 hour until brown and crisp.
Serve hot or cold, (if you can wait that long), with a large spoonful of greek yoghurt.
You can of course use other fruit, different spices, use golden syrup or honey, add nuts or sultanas or dates, have fun, be inventive!
|Ready to eat!|