method
1. Place the apples in a bowl with 3 x 15 ml spoons water, cover and cook on HIGH for 5 minutes, stirring halfway through cooking.
2. Add the granulated sugar and mash with a fork. Leave to cool, then stir in the raspberries.
3. Place the butter in a large flat dish and microwave on HIGH for 1 minute. Stir in the breadcrumbs and brown sugar, spreading out evenly. Cook on HIGH for 12 minutes, stirring 2 or 3 times during cooking. Leave to cool, when the crumbs will become crisp.
4. Spread one third of the crumbs onto the base of a glass bowl. Cover with half of the fruit. Sprinkle with half of the remaining crumbs, then the remaining fruit. Finish with a layer of crumbs.
5. Pipe the cream around the edge of the charlotte and sprinkle with the nuts. Serve as soon as possible.
serving amount
serves 8
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