I had a few windfalls that were in need of eating quickly and with the weather being rather autumnal, a crumble seemed like a jolly good idea. I've been toying with the idea of making a crumble using chocolate for some time, but really wasn't sure about the concept. However, I thought I'd give it a try this time - so I did.
- Using my hands, rubbed 6oz wholemeal spelt with 2oz butter until the mixture resembled breadcrumbs.
- Stirred in 3oz demerara sugar, 1 heaped tsp cinnamon, 2oz chopped walnuts and 50g chopped 70% dark chocolate.
- Peeled, cored and sliced 5 medium sized apples and put these into a greased ovenproof dish along with a tbsp of demerara sugar and a small glass of water.
- Covered with the crumble topping and baked for 30 mins at 180C.
We were so eager to get stuck into the crumble when it came out of the oven, that I forgot to take a picture - it did look quite delicious. Despite my initial scepticism, I can report that the addition of chocolate did in fact work and indeed added to the overall comfort factor. The crunchy nuts made a good contrast to the soft apple and melting chocolate. The pieces of melted chocolate had not merged with the whole, but retained their individuality giving intermittent chocolate hits. It was different but still good at room temperature the next day. I will most certainly be using chocolate in crumbles again.