Easy pudding with some leftovers, bread turning it some delicious apple crispy pie.
1.5kg apples, peeled, quartered and cored
Juice of 1 lemon
75g castor sugar, plus an extra 2 tablespoons for sprinkling
1/4 teaspoon ground cinnamon
200g stale, crusty white bread, pinch into pieces
25g white vegan chocolate
100g unsalted vegan butter, melted
Pouring vegan cream, to serve
Heat the oven to 180°C/350°F/gas mark 4.
Combine the apples, lemon juice, white chocolate, sugar and cinnamon and put into a deep1-1.5 litre baking dish.
In a bowl, toss the bread pieces in the melted butter and then arranged in a layer over the apples. Sprinkle sugar over the top and place on a baking tray to catch any drips.
Bake in the oven for 30-35 minutes, or until the fruit is bubbling and the topping is golden. Serve hot with pouring cream.