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Apple and chocolate cookie crumble


Serves: 8-10 (easily halved)
timePrep time: 45 mins
timeTotal time:
Apple and chocolate cookie crumble
Recipe photograph by Ant Duncan

Apple and chocolate cookie crumble

Give traditional apple crumble a luxury spin, by adding chocolate chips into your topping

Serves: 8-10 (easily halved)
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
579Kcal
Fat
23gr
Saturates
14gr
Carbs
84gr
Sugars
53gr
Fibre
5gr
Protein
6gr
Salt
0.4gr

Sarah Cook

Sarah Cook

Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.

See more of Sarah Cook’s recipes
Sarah Cook

Sarah Cook

Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.

See more of Sarah Cook’s recipes

Ingredients

  • about 1kg Bramley cooking apples
  • 25g golden caster sugar
  • 200ml apple juice
  • about 800g Braeburn apples
For the crumble topping
  • 225g plain flour
  • 50g cornflour
  • 175g cold salted butter, diced
  • 50g rolled oats
  • 50g light brown sugar
  • 100g golden caster sugar
  • 2 tsp vanilla extract
  • 100g dark chocolate chips, or chop up a bar into chunks

Step by step

Get ahead
Prep to the end of step 4 up to 24 hrs before baking
  1. Peel, core and finely slice half of the Bramley apples. Put in a pan with the sugar and apple juice, partially cover with a lid, then bring to a simmer. Stir and check every 2 minutes or so until the apples are soft and breaking down. Use a potato masher to help them along until you have a rough apple sauce, then remove from the heat. Peel, core and cut all the remaining apples into 2cm chunks and stir them through the sauce.
  2. For the crumble topping, put the flours and butter in a mixing bowl. Rub together with your fingertips until the mixture starts to look crumbly and no large bits of butter remain, then add the oats and continue rubbing together to help break up the smaller butter lumps.
  3. When the whole mixture is evenly crumbly, combine the 2 sugars in a small bowl, drizzle over the vanilla extract and use a fork to mash the vanilla through the sugar. Tip this into the crumble mixture with the chocolate chunks and use the fork to give everything a good mix.
  4. Spoon the apple base into a baking dish, about 3 litres capacity (we used a round dish with a 26cm base diameter), then scatter the crumble mixture evenly over the top – at this stage the assembled crumble will sit at room temperature for an hour, or in the fridge up to 24 hours before baking.
  5. To bake, preheat the oven to 200°C, fan 180°C, gas 6, and cook the crumble for 30-40 minutes until the top is golden and crisp and the fruit is bubbling underneath.

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