Chocolate Apple Crisp

Perfect comfort food

Who doesn't love apple desserts, and especially apple crumble or the crowd-pleasing apple oat crisp? I know that in my house it's at the top. Maybe a lemon pie can trump it once in a while. Maybe. 

I grew up in a family that didn't particularly like chocolate and cheesecakes. The nerve, I know. I mean, how can you not love brown sugar cheesecake or a flourless chocolate cake??

So I had to come up with ingenious ways of using fruit. This chocolate apple crisp is one of my favorites. And the unique and easy applesauce crisp, if I'm being honest.

I based my recipe on my grandmother's original recipe, the first thing I ever made, and it turned out better than expected. The result is incredible. Really, the combination of apples, cocoa, and chocolate is amazing. 

This apple crisp has two parts: the fruit layer and the crumble topping (streusel), which includes chocolate.

Fruit layer

Type of apples: I use Granny Smith apples because they're the most acidic (needed to balance out the butter and sugar in the rest of the recipe), and they hold their shape well after baking, which is grea,t so you don't get a mushy layer of apples.

Chocolate crumble layer

This is the topping and it is a simple crumb mixture (butter, sugar, and flour) with the addition of cocoa and chopped chocolate. The result is fantastic!

Cutting the apples

After peeling and coring the apples, the truth is that you can cut them in whatever thickness or shape you want. 

The difference will be after they are baked: thick slices will not be as soft as thin slices. Too thin slices will become more of a compote, very soft. Chopped apples will almost disintegrate by the time the dessert is baked.

Chunks that are too large will make it more challenging to eat with a spoon without having to cut each piece. And so on. 

My favorite way? Cut the apples into quarters and then slice each piece crosswise (the opposite of lengthwise), so that they end up being bite-sized.

Then comes a layer of sugar, cinnamon, and lemon juice on top of the apples.

About the sugar: adding it is optional. It will sweeten the dessert. If you have a sweet tooth, it is great. If you like lightly sweetened desserts (like I do), you're probably better off adding half or not at all. The crumble has enough sweetness. It will depend on how acidic the apples are. 

Making the topping

• The steps are very easy: mix the dry ingredients in a large bowl (image 1). Add the cold butter in pieces (image 2) and work it with your hands until it is the size of peas, approximately (image 3). Add the chopped chocolate (chunks or chips) and mix it before using (image 4). 

Ratio of apples and crumble

Both the fruit and the crumble dramatically shrink during baking. Especially the apples. 

That's why we pile a large mound of both sliced apples and crumble topping in the dish. It looks like it will all fall apart and never bake. But it does, and it comes out of the oven perfectly. 

I like to have a 3:2 ratio or three parts apples and two parts chocolate crumble (image above). Approximately. 

I make this dessert without paying much attention to amounts. I did while developing this recipe, but I don't usually. Sometimes it has more chocolate, sometimes it has less fruit. 

So find you're own favorite ratio and use it with any fruit crumble or crisp recipe you make. 

Make-ahead

This dessert freezes wonderfully. Wrap it well and freeze it for a month or so. I like to defrost it in the refrigerator and warm it before eating. 

The chocolate crumble can be frozen, without the chopped chocolate. And it keeps well in the refrigerator for at least a week. Add the chocolate before assembling the dessert.

Dessert for a crowd 

It can be easily doubled or tripled.

If you have to feed a large number of people, make the crumble ahead of time. You can use the food processor. Don't overmix, but pulse until the butter is the size of beans or peas. 

Bake it up to a day ahead and keep refrigerated, covered. Warm before serving.