This is the perfect dessert for a day like today. Rainy,humid and just plain ugly. Comfort food is a must. I walked a lot and half ofthe time under a light drizzle that eventually made my shoes make a squishy,watery noise and my jeans be soaked up to the knees. At first there´s a faintfeeling of humid feet and, before you know it or are smart enough to grab acab, you look like a poor soul, wet hair sticking to your forehead, the mostdiverse leaves and twigs clamped to your pants and the disbelieving looks ofpassers-by that can´t quite place why you ended up in such a state. It´s notlike I´m a teenager anymore, I don´t look cute in such a sorry state.
The funny thing is that I kind of enjoyed my ride,knowing I was walking back home, to a nice shower and a bowl of chocolate applecrisp.
Thanks to my tornado, multi-tasker, skinny blogging friendLiz, I joined a group about chocolate. Let´s not even get into the reasonsbecause there´s only one: chocolate. Once a month, paired with anotheringredient, bake with a bunch of awesome bloggers group. The mind behind it isRoxana, of Roxana´s Home Baking and is aptly called Chocolate Party.
You are invited to link up any chocolate apple recipeyou make in september on our Chocolate Party page. Check out the fantasticrecipes and get inspired!
The september ingredient, besides chocolate, isapples. I decided to make a chocolate apple crisp, based on my grandmothers´recipe and also on a recipe in this book, which has become a bit of a favoritelately. The result is incredible. Really, the combination of apples, cocoa and buckwheatis amazing. And it comes together in no time. Perfect for so many occasionswhen you need a fast and somewhat different dessert. I didn´t try it with somefresh cream, but I imagine it will be even better.
Note: the crumble is enough for twice the amount of apples.
4 green apples
Juice of half alemon
4 Tbs sugar
2 Tbs choppedwalnuts (optional)
2/3 cup allpurpose flour
1/3 cupbuckwheat flour
1 ½ Tbs cocoapowder
3/4 cup lightbrown sugar
2/3 cup butter,cold
½ cup chocolatechips
Preheat the ovenin 350ºF (180ºC).
Butter 8individual ceramic ramekins.
In a small bowlmix sugar, cinnamon and walnuts if using.
For the crumble,in the bowl of a food processor add flours, cocoa, brown sugar and pulse a fewtimes to mix. Add butter in pieces and pulse until clumps begin to form.Transfer to a medium bowl and reserve.
Peel, core andcut apples in small dice. Divide evenly among bottom of ramekings, sprinklewith sugar/cinnamon mixture and drizzle with the lemon juice.
Put two Tbs offlour/butter mixture over the apples, distributing evenly. Divide chocolatechips evenly among ramekins.
Bake for 35 to 40minutes or until dry and bubbly.