This oh so scrumptious recipe takes traditional apple crumble to a whole new chocolatey level. With a crispy, chocolate crumble topping and a sweet caramel apple filling, this is the kind of comforting pudding winter calls for.
This recipe is: Vegan, Gluten-free (when gluten-free flour and oats are used) and Nut free, when the almonds are omitted
100g (½ cup) plain flour (can be gluten-free)
60g (⅓ cup) dairy-free butter
60g (⅓ cup) coconut sugar
4 tbsp (60g) CHOC Chick cinnamon cacao powder
2 tbsp rolled oats
2 tbsp flaked almonds
200g (1 cup) coconut sugar
4 tbsp dairy-free cream
4 tbsp dairy-free butter
1 tsp vanilla extract
A pinch of sea salt
1 tbsp CHOC Chick cacao powder
Apple Caramel Filling
400g (approx. 3 regular) apples, cubed
8 tbsp caramel
Pre heat the oven to 180c.
Begin with making the caramel. Add all of the ingredients, except from the cacao powder, to a small pan. Place over a medium heat for 5-10 minutes, until the caramel has thickened and has started to bubble. Remove from the heat and set to one side.
For the apple filling, core the apples and chop into small cubes (approx. 1cm thick). Add to a small bowl along with 8 tbsp caramel and stir together until well coated.
Divide the apple between 4 ramekins, then top each with ½ tbsp caramel.
To make the crumble topping, simply add all of the ingredients to a large bowl and rub together until the mixture looks like breadcrumbs.
Divide the crumble mix between the ramekins and cover with tinfoil.
Put in the oven to bake for 20 minutes, then remove the tinfoil and bake for another 20 minutes until crisp on top.
Stir 1 tbsp cacao powder into the remaining caramel (reheat if the caramel has hardened).
Serve the crumbles warm with dairy-free ice cream or cream and a drizzle of the chocolate caramel.