Hands up who still has some Easter Eggs left?
No? Well we do. In fact we have tons. (Thanks M&S!)
I hate to waste chocolate I mean who doesn’t right? So when it comes to those little flaky crumbs at the bottom of the box I like to find a recipe to use them up with. This year it was this Oaty Apple crumble.
I decided that I would make mini crumbles for the kids and a small adult sized one for me and Tim and anyone else who happened to pop round, but the ingredients would have made one nice big crumble. It’s also worth knowing that I like there to be a lot of topping and a good amount of fruit – but not too much, so if you love lots of filling you should add a few extra apples. The choice is yours!
- 100g plain flour
- 50g golden caster sugar
- 50g Demerara sugar
- 100g unsalted butter – cold and cubed
- 100g porridge oats
- 500g apples – I used up gala apples but you can always use any variety.
- 50g chocolate – chips or broken up pieces of Easter Egg- anything goes!
How to make an Oaty Apple Crumble
- Heat your oven to 180ºC (160 fan).
- Peel and core your apples then chop them into nice small cubes.
- Place 10g of butter in a frying pan and add the apple. Stir every now and then to make sure the apple is cooking evenly for 5 minutes. You don’t want the apple to get too squishy, just cooked on the outside edge.
- After 5 minutes place the cooked apple in your baking dish and set aside to cool.
- To make the topping: In a bowl mix the flour and sugars together then add the butter.
- Rub the butter into the dry ingredients using your fingers until it looks like bread crumbs.
- Add the porridge oats and mix well. Chill in the fridge for 20 minutes (optional)
- Sprinkle the chocolate onto the apple then cover with the crumble topping.
- Bake for 30 minutes until the topping is a delicious golden colour.
- Serve straight away with custard or ice cream.
Top tips for making this crumble.
The topping for this crumble is incredible moreish and really easy to make but I did learn a few lessons in my trial runs.
- The first time I baked this desert the chocolate chips were on the crumble and it got a bit burnt. The second time I made it I added the choc chips to the cooled apple before I added the crumble topping. This vastly improved the taste and texture. It also gives a nice surprise to guests as you can’t see the chocolateyness lurking inside!
- I added milk chocolate pieces to this crumble but you can use white or dark too. One time (unfortunately when I was going to my in -laws for dinner!Sorry!!!) I used pieces from an orange infused dark chocolate egg which really didn’t work. The orange flavour just took over the whole dish. So the key is to keep it simple. Plain old chocolate is best.
- Don’t add more than 50g of chocolate as it becomes too sweet and spoils the crumble if you add more.
- If you like your crumble to have lots of nice big lumps make the topping ahead and place it in the fridge for 20 minutes. The clusters will then stay together, unless you crumble them with your fingers.