Monday, 11 June 2012

Spelt Apple and Pineapple Charlotte

Another Spelt Recipe
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!