Apple and pear charlotte

    1 hour 5 min

    This delightful and traditional summer dish is perfect from late spring through autumn and provides a beautiful crescendo to a huge range of menus from fish, to meat, and even Korean! Versatile, packed with flavour, moreish and balanced; use fresh pears and apples with day-old bread for a match made in heaven. Serve with fresh cream, yoghurt or ice cream.


    Oxfordshire, England, UK
    14 people made this

    Serves: 10 

    • 450g apples - peeled, cored and sliced
    • 450g pears - peeled, cored and sliced
    • 85g caster sugar
    • 1 pinch ground cinnamon
    • 2 tablespoons honey
    • 1 large lemon, juiced and zested
    • 110g butter
    • 1 baguette
    • 4 tablespoons soft brown sugar

    Prep:20min  ›  Cook:40min  ›  Extra time:5min cooling  ›  Ready in:1hr5min 

    1. Preheat the oven to 180 C / Gas 4. Grease a large flan dish.
    2. In a large heavy-bottomed saucepan, combine the apples, pears, caster sugar, cinnamon, honey and lemon juice and zest, and cook \over a medium heat for about 30 minutes, stirring occasionally, until the apples and pears become soft.
    3. Transfer the apple and pear mixture to the prepared flan dish and spread out evenly.
    4. Slice the baguette in 2cm thick discs and cut away the crusts. Spread the discs with the butter and arrange over the top of the apple and pear mixture. Sprinkle with soft brown sugar and dot with any remaining butter.
    5. Bake in the preheated oven for 20 minutes until the bread top turns golden brown. Remove from the oven and allow to cool slightly before serving.


    Day-old French baguette which has been sliced and had crusts removed makes a lovely topping to this apple and pear charlotte.

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    Reviews in English (2)


    I really enjoyed this. I would have made it with the day old baguette I'd saved but my son ate it. I used a crumble topping with coconut and it turned out great  -  22 Oct 2015


    This delightful pear and apple charlotte is the perfect end to almost any meal! Try adding sultanas to the topping for some extra yummyness.  -  05 Jun 2013