Apple & Blueberry Crumble Charlotte

Heat the oven to 170ºC (about 340ºF). Grease a 20cm casserole dish (or muffin tray).

Peel and core the apples, then cut into large cubes. Place in a saucepan with the water and cook until the apples are soft and mushy. Stir in the sugar, and finally the blueberries. Test for sweetness and add extra sugar if necessary.

Cut each slice of bread into 3 strips. Dip each strip quickly into the butter and line the dish, including the sides, in a single layer. Set aside any remaining strips.

Pour in the apple and blueberry mixture. Top with the last of the bread strips. (Or make a simple crumble topping and sprinkle over the top if you don’t have enough bread.)

Bake for 30-40 minutes, or until the bread is crisp and golden.

Serve with vanilla ice cream, mascarpone or yoghurt.