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This recipe pre-dates my 5 Ingredients philosophy.
Apple, Chocolate & Hazelnut Crumble
This is my new favourite crumble topping. I used to be a fan of rolled oats but have since decided that simple is best. All you need is flour, butter and demerera sugar which has a large crystal size that gives the crumble a lovely super crunchy texture.
The other secret to good rustic crumble texture is to skip the food processor and work it by hand. More effort but trust me, well worth the hassle.
If you’re like my Irishman and a bit skeptical about chocolate and apples together feel free to try with other fruit like rhubarb or pears. The first time I made this crumble I went all out with the chocolate which was lovely but totally swamped the apple so now I tend to use less chocolate but feel free to adjust to suit your taste.
Serves 6
800g golden delicious apples (approx 6)
75g sugar
a knob of butter
1t cinnamon
3T water
150g butter, chopped
120g plain flour
150g demerra sugar
225g hazelnuts, roasted & coarsely chopped
100g – 200g dark chocolate (70% cocoa solids), chopped
vanilla icecream, to serve
1. Preheat oven to 180C. Finely slice apple into moon shaped wedges about 5mm thick, removing the core as you go. Place in a baking dish and sprinkle over sugar, butter, cinnamon and water. Cover and bake for approx 45mins or until apple is soft.
2. Meanwhile rub the chopped butter into the flour until you have a texture like coarse breadcrumbs. Stir through sugar and hazelnuts and refrigerate until needed. Divide apple between 6 one cup capacity ramekins. Sprinkle over chocolate and then top with crumble topping leaving it fairly loose.
3. Place on a baking tray and bake for approx 25mins or until topping is dark golden brown and crunchy. Serve hot with a generous scoop of icecream.
Add to my Old Favourite Recipes
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