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.