Apple crumble with chocolate is one of the most delicious desserts that anyone could make. It’s a very easy to put together and the ingredients needed are cheap and readily available. I like to make apple crumble when the seasons change from warm sunny days to the cooler autumnal ones. It is nice and warming served with a generous scoop of vanilla ice cream.
CHOCOLATE CHIP COOKIE APPLE CRUMBLE FOR TWO
yield: 2 SERVINGS
prep time: 30 MINUTES
cook time: 35 MINUTES
total time: 1 HOUR 5 MINUTES
INGREDIENTS
- 1 cup apples, peeled and chopped
- 2 teaspoons lemon juice
- 1 teaspoon granulated sugar
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
COOKIE CRUMBLE TOPPING
- 2 tablespoons unsalted butter, softened
- 2 tablespoons packed brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup all purpose flour
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons oats
- 1/4 cup semisweet chocolate chips
INSTRUCTIONS
- Preheat the oven to 375F. Have two 6-ounce ramekins ready.
- For the filling: In a large bowl, mix together the apples, lemon juice, sugar, cornstarch, cinnamon, and nutmeg. Divide between the two ramekins and bake 10 minutes. Cool while you make the topping.
- For the topping: Beat together the butter, sugar, and vanilla until smooth and creamy. Add the flour, cinnamon, salt, and oats and beat until just incorporated. Add the chocolate chips. The mixture will be crumbly.
- Top the cooked apples with the crumble mixture and smooth it out as much as possible. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Cool for 15 minutes before serving warm.
Apple and Raspberry Crumble with Chocolate
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This apple and raspberry crumble is a perfect family dessert full of summer flavour. The fluffy apple filling and fragrant raspberries covered with a golden topping and pieces of melted chocolate make an irresistible combination.
⏳
60 – 70 minutes
👪
5 – 6 servings
🍎
675 kcal/serving
The traditional English apple crumble contains just four ingredients (apples, sugar, flour, and butter), making it particularly popular during WWII due to rationing. However, nowadays, we are spoiled for choice with such a colourful selection of fruits and berries in the shops.
It’s tempting to try new combinations, so here you have it – my apple and raspberry crumble with chocolate chips and hazelnuts.
❤️ Why I like this Apple and Raspberry Crumble Recipe
- doesn’t need much effort
- takes around an hour to make
- an irresistible combination of raspberries and chocolate
- great for a family gathering or catch up with friends
- twist from a more traditional version
📃 Ingredient Overview and Easy Substitutions
For the Crumble Topping
- 180g plain flour
- 100g caster sugar
- 100g unsalted butter; cut to small 1 cm cubes
- 50g chocolate; chocolate chips or chopped chocolate block
- 50g blanched hazelnuts; crushed
For the Fruit Base
- 3 medium-sized apples; peeled, cored, quarters of the apples cut into slices
- 250g raspberries
- 100g caster sugar
Fruit
Apples add volume and natural sweetness. Bramley apples are the classic choice. Still, any apples will do (especially helpful if you need to utilize some older apples from the fruit bowl).
Note: The final texture of the fruit filling will vary depending on the type of apples; some fall apart and turn more fluffy when cooked (e.g. Bramley, Gala), while others will retain their shape (e.g. Pink Lady, Granny Smith). I personally don’t have a preference and go with whatever I have at home.
Raspberries are summer gems. They add an intense, almost blossom-like aroma to the crumble that reminds me of roses. The flavour of cooked raspberries seems more intensified. Even a small amount of raspberries makes a difference.
Tip: Frozen raspberries are an easy swap for fresh fruit. They are available the whole year-round, and they are generally cheaper.
Chocolate
Chocolate is a beautiful companion to raspberries. These two ingredients give the crumble its dominant flavours.
I like to use chocolate with more than 50% of cocoa solids. Block of chocolate is often better quality than chocolate chips, but you can use either.
Note: Chocolate chips will retain their shape even after baking, while chopped plain chocolate will melt into the crumble.
Hazelnuts
Hazelnuts add a nutty crunch to the topping. In my opinion, they are an excellent addition to raspberries and chocolate.
As a substitution, I recommend flaked almonds or crushed macadamia nuts.
⌛ Hands-on Time and Recipe Difficulty
The method consists of three main tasks:
- Making the crumble topping
- Preparing the fruit base
- Baking
It will take you approximately 60 – 70 minutes to make this crumble.
I place this Apple and Raspberry Crumble into an easy-to-make dessert category. All steps are simple and require minimal effort.
📷 How to Make Apple Raspberry Crumble in Pictures
- Rub together the flour, sugar, and cubed butter in a large mixing bowl with your fingers. Stir the crushed nuts and chocolate into the crumbly topping. The final crumble mix should consist of chunks of various sizes – some slightly bigger and some fine.
- Note: It’s up to you when you want to add the chocolate. It can be tossed over the fruit and covered with the crumble, or you can mix the chocolate into the crumble mix at the same time with nuts (that is what I prefer).
- Place the fruit into the baking dish; toss the caster sugar evenly all over the fruit (this is when you want to add chocolate if you are not mixing it with the topping). Scatter the crumbly topping all over the fruit; bake the apple raspberry crumble at 180C for around 35 minutes.
⚡ What Can Go Wrong?
- Crumble topping is too greasy/doughy – add more flour
- Crumble topping is too dry – add more butter
My favourite combination for the best crumble topping texture is when the weight of the butter makes 55 – 60% of the flour weight.
Example: For 180g of flour, use between 99 – 108g of butter and keep the sugar to butter ratio 1:1.
From my experience, if the butter makes less than 50% of the flour weight, the crumble is too dry and doesn’t clump. On the other hand, more butter than 80% makes the topping sticky and doughy.
Note: I always use good quality butter instead of margarine. A softer margarin makes it more difficult to control the topping texture. The only exception is making vegan crumble (see the modification below).
👪 Yield/Portions and Serving
I baked this crumble in a round stoneware dish 23cm in diameter, 6 cm tall. The size is enough to make 5 – 6 portions.
Because of the saucy fruit base, crumble doesn’t hold its shape when cut. Serving individual portions on a plate or a shallow bowl and eating it with a spoon is necessary.
To make the most of this pudding, serve it with some sort of cream like:
- whipped cream
- extra thick cream
- custard
- pouring cream
- clotted cream
- vanilla ice cream
- creme fraiche
- sour cream
Tip: Plain options or a simple flavour like vanilla are the best. It’s the crumble that should be in the centre of attention, not the sauce.
An Apple Crumble Recipe with an Indulgent Twist
At HelloFresh, we love apple crumble. Traditionally, crumble is reserved for fruit like apples, berries and pears. But, if you think about it, it doesn’t take a genius to figure out that adding a bit of deep, dark chocolate to the mix will add yet another layer of deliciousness to this already exceptional dessert. Apple crumble has crunch. They’ve got a good bit of melty butter in the crumble and the apple is often delightfully tangy. Adding the creaminess of dark chocolate gives you a range of textures that’ll have you ooohing and ahhhing until the bowl is empty.
Next time you make an apple crumble, break up some dark chocolate and add it in. You won’t be disappointed.
An Apple Crumble Recipe with an Indulgent Twist
Ingredients
- 3-4 Bramley cooking apples
- 100g granulated sugar
- 200g dark chocolate
- 1 cinnamon stick
- 150g plain flour (also works well with gluten-free flour)
- 75g salted butter, softened
Instructions:
- If you’re planning to cook it straight after preparing, preheat the oven to 180C/350F/gas 4.
- If you want, however, you can make the crumble beforehand, and cook it later. First, you need to prepare the apples. Half fill a large saucepan with water, and peel, core and chop the apples into 1-2cm chunks and 1 stick of cinnamon. Place them in the saucepan to stop them from ruining. Drain all of the water from the saucepan, add another 2 tbsp of water and 50g of the sugar, and place on a medium heat on the hob. Stew until the apples become mushy. Once mushy, put the apples into an ovenproof dish – remove the cinnamon stick.
- Break the dark chocolate up into chunks and sprinkle on top of the apples in the dish.
- Place the flour and the remaining sugar in a mixing bowl. Add the butter and use your hands to mix everything together until the mixture resembles large breadcrumbs. Pour this evenly on top of the stewed apple. If you are making the crumble in advance, cover it with cling film and allow to cool to room temperature before placing in the fridge. When ready to cook, place the crumble in the preheated oven and bake for 30 minutes. Don’t worry if the crumble doesn’t looked cooked properly, it most likely is! Eat hot from the oven.
DARK CHOCOLATE APPLE CRUMBLE BARS
If we’re being honest, cold weather isn’t my favorite, but hear me out! Yes, I moved from Atlanta to Chicago. And one of the main reasons I moved, you ask? Well, for more of a change in seasons, specifically winter. I grew up in the midwest, however after graduating from college I moved to Atlanta. And Atlanta was great! But I missed the changing of seasons, I missed having Fall weather for more than a couple of weeks, I missed the cold, okay?!
I know for a lot of people, this sounds absurd. Especially when we’re talking about the brutal Chicago winters, where for most of January and February, it feels like your face might as well be frozen off. However, that kind of weather just gives me more reason to stay inside and enjoy all the seasonal cold weather treats while cozied up under three blankets. Yes, I said three – your girl gets COLD!
Thinking about seasonal treats in the winter, there are three main ones that just always come to mind for me, aside from deliciously warm and cozy latte’s. I think of pies, warm fudgy brownies, and apple crisp. These three desserts just always feel cozy to me, so what’d we do here? We combined aspects of all three desserts to make one epic, cozy, delicious and decadent dessert to warm you in even the coldest of months! Introducing, dark chocolate apple crumble bars! They’ve got a buttery crust thats slightly reminiscent of pie crust. They also have a warm cinnamon apple filling made with Autumn Glory apples that are SO delicious, crisp, and refreshing. And finally, they have a delicious crumble, and a dark chocolate drizzle that’s to die for. There’s no way you won’t love these!
Dark Chocolate Apple Crumble Bars
INGREDIENTS
- Crust Ingredients
- 1 cup All Purpose Flour
- 6 Tbsp Cold Unsalted Butter
- 1/3 cup Cane Sugar
- 2 Tbsp Cold Water
- Apple Filling Ingredients
- 2 Superfresh Growers Autumn Glory Apples
- 3 tsp Cinnamon
- 2 tsp Tapioca Flour or Corn Starch
- Crumble Ingredients
- 1/2 cup All Purpose Flour
- 1/4 cup Brown Sugar
- 4 Tbsp room temperature Unsalted Butter
- 2 tsp Cinnamon
- 1/2 cup Dark Chocolate (for melting over top!)
DIRECTIONS
- Preheat oven to 350 degrees Fahrenheit and line an 8×8 baking pan with parchment paper. Set aside.
- Begin by making the crust for the bars. Cut your cold butter into cubes, about 1/2 inch in size and then add them to a large mixing bowl.
- Then, in a the same mixing bowl, add the remainder of your crust ingredients – flour, sugar and water. The best method here is to lightly smush the butter together with the other ingredients in the bowl until everything comes together and becomes shaggy, but combined. Note: Once fully combined, the dough for the crust will not be a wet dough, and there may be some smaller clumps of butter left – this is what will give the crust some layers! (Think of this method similar to how you would mix pie dough with your hands.)
- Next, press the dough for the crust into an even layer in the bottom of your parchment-lined 8×8 pan and poke a few holes in the top with a fork. Bake for 30-35 minutes.
- While the crust is baking, prepare the cinnamon apple filling. Peel both apples and slice to about 1/4 inch thick. Add the sliced apples to a mixing bowl and toss with cinnamon and tapioca flour.
- Remove the crust once it has finished baking, and let it cool completely.
- While the crust is cooling, move on to prepare the crumble topping for your bars. Combine all purpose flour, brown sugar and cinnamon in a bowl. Then, cube the butter for your crumble ingredients and add to the bowl with the dry ingredients. Mix together with either a fork or your hands until clumps or “crumbles” form.
- Once the crust has cooled, add your cinnamon apples to the pan over top the crust. Then, sprinkle the crumble evenly over the cinnamon apples.
- Place your bars back in the oven to bake for an additional 30 minutes at 350 degrees.
- 10. Finally, remove the bars from the oven, let them cool completely, and drizzle with melted dark chocolate. Slice into bars and enjoy!