Heat oven to 190C/170C fan/gas 5.
Peel, quarter and core the apples, then
roughly chop. Tip into a saucepan with
the cinnamon, lemonzest and juice.
Cook over a low heat until soft, then
take off the heat and stir in the sugar,
blackberries and breadcrumbs.
Generously butter an 18cm deep tin or
Charlotte mould. Cut the bread into the
shapes you need to cover the base and
sides of your tin. Dip one side of each
piece of bread in the melted butter, then
place in the tin, buttered side down, with
each piece slightly overlapping. Spoon in
the fruit, then make a buttery bread lid
cover. Bake for 1 hr until the lid is crisp.
Carefully turn onto a plate, leaving the
tin on, leave for 15 mins, then lift off.