This is from ” Tender Volume 2″ by Nigel Slater and makes a pudding with a lighter and less rich topping than a crumble. SErve with double cream.
Heat the oven to 190 C, 170 Fan, Gas 5.
Peel and core the apples and cut into thick slices. Put into a buttered pudding basin or shallow casserole and toss very gently with the cinnamon.
Whizz the bread to rough crumbs in a food processor, then add the sugar and mix. Cover the apples loosely with the mixture.
Melt the butter in a small pan, then pour it over the crumbs making certain to soak them all.
Bake for 35 minutes, until the apples are soft and melting and the crumbs on top are golden and crisp.