This Apple Charlotte recipe is loosely based on a Russian recipe. Classic Russian cuisine abounded in nifty quick recipes for unexpected guests. This puffy dessert requires only sliced tart apples, a few handfuls of berries and a simple batter. However as it takes so long to cook it would really only be suitable to serve to guests if you have advanced warning. If they just popped in unexpectedly I’d probably go with scones…. 😉
Easy Apple Berry Charlotte Recipe
100g butter, melted and cooled, plus more for the pan
40g plain dry bread crumbs
3 large eggs
1/4 teaspoon pure vanilla extract
280g caster sugar
225g plain flour
200g soft fruit
4 large firm tart apples—peeled, quartered, cored and thinly sliced crosswise
1 cup blueberries
1/2 teaspoon cinnamon
Icing Sugar for dusting
Preheat the oven to 180oC.
Butter a 10-inch oven proof frying pan and dust the bottom with the bread crumbs.
In a large bowl, using an electric mixer, beat the eggs with the milk, vanilla and 200g of the sugar. Beat in the melted butter until well mixed, then beat in the flour until a thick batter forms.
In another large bowl, toss the cup of soft fruit with the sliced apples, cinnamon and the remaining sugar.
Spread one-fourth of the batter in the prepared skillet and top with the apples and berries. Using an offset spatula, spread the remaining batter over the fruit in an even layer.
Scatter the remaining 8 to 12 pieces of fruit on top and gently press them into the batter. Bake in the centre of the oven for about 1 hour, until lightly golden and a toothpick inserted in the centre comes out with a few moist crumbs attached. Let cool completely, then dust with confectioners’ sugar. Slice into wedges and serve.
A dollop of crème fraîche or vanilla ice cream.