- 1 pound apples, about 4 (I am partial to Granny Smith, but other baking apples work well)
- Juice of half a lemon
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
For the crumble:
- 2/3 cup all-purpose flour
- 1/3 cup superfine whole wheat flour
- Pinch of salt
- 1 1/2 tablespoons cocoa powder
- 3/4 cup brown sugar
- 2/3 cup butter, cold and in pieces
- 1/2 cup chocolate chips or chunks
- Preheat the oven in 350ºF /180ºC.
- Butter a 9-inch glass or ceramic dish.
- In a small bowl mix sugar and cinnamon.
- For the crumble, in a large bowl (or the bowl of a food processor) add flours, cocoa, brown sugar and lightly mix.
- Add butter in pieces and work it with your hands or a dough cutter (or pulse if using the processor) until clumps begin to form.
- Transfer to a medium bowl, mix in chopped chocolate or chips and reserve.
- Peel, core and cut apples in half. Cut in half again so you have 4 quarters for each apple. Cut each piece in slices.
- Add to the prepared dish and sprinkle with sugar/cinnamon mixture.
- Drizzle with the lemon juice.
- Top with the chocolate crumble mixture distributing evenly. It will look like it's too much but it's fine.
- Bake for 35 to 45 minutes or until dry, bubbly and the apples are easily pierced.
- Serve warm with ice cream or whipped cream.
Flour: you can use buckwheat flour instead of the whole wheat.
Apples: I always use Granny Smith for desserts, but use your favorite baking apple. If they are already sweet you might want to not add the tablespoons of sugar over the apples before the topping.
Chocolate: I love using chunks because they are bigger so you bite into soft chocolate, but chips work very well too.
Storing: you can freeze the whole baked dessert, well wrapped, or make it a day ahead and warm before serving. Or just make ahead and freeze the raw crumble to save time.
- Prep Time: 20
- Cook Time: 45
- Category: Desserts
- Method: Baking
- Cuisine: International
Keywords: apple chocolate crisp, chocolate apple crumble