Apple and Cinnamon Crumble
Lindt Excellence Dark 70% Bar 100g
- For the crumble:
- 250 g plain flour
- 200 g cold butter, diced, plus extra for greasing
- 45 g rolled oats
- A pinch of salt
- 100 g demerara sugar
- For the apples:
- 6 cooking apples, peeled and chopped
- 50 g soft light brown sugar, or to taste
- 1 tbsp plain flour
- 1 tsp ground cinnamon
- To serve:
- Scoops of good quality vanilla ice cream
- 100 g Lindt Excellence 70% Cocoa Dark Chocolate, cut along the squares
Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease a 24cm ovenproof baking dish with a little butter.
To make the crumble: tip the flour into a large mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Add the rolled oats, a pinch of salt and demerara sugar. Mix well and set aside.
For the apples: tip the apples into the ovenproof dish and mix with the sugar, flour and cinnamon. Stir to coat then flatten into an even layer. Sprinkle the crumble mixture over the fruit.
Bake for 35-40 minutes or until the apples are soft and the top is golden brown and crisp (but not burnt).
Once cooked, remove from the oven and divide into 6 portions. Serve with a scoop of vanilla ice cream and a diamond of Lindt Excellence 70% Cocoa Dark Chocolate.
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