Difficulty:[usr 2]
Line individual charlotte molds previously buttered with crusty bread and browned in butter,
Peel and core the apples, cut them into quarters, then pass them through the sweeten them, coat with jam and add the breadcrumbs, the apples must be tender.
Fill the lined moulds, cover with a crust of bread,
Cook in the oven at around 200°C 40 minutes,
Turn out on a rack and brush with topping.
Dish on dessert plates.
Serve warm is even better.
Accompany the sauce in gravy boats
Sauce:Reduce the syrup with the calvados, then add the jam, incorporate the remaining butter in small pieces.
