Crumbles are perhaps the most frequently made desserts in this household. Preparing crumbles is usually a simple and quick process, making them them perfect “everyday cakes” (which, by the way, is one of my favorite combinations of words). Another bonus of crumbles is the fact that you can have almost any kinds of fruits and berries in it. For instance, this recipe is the product of two sad-looking apples, an old bag of frozen blackberries, and a small chunk of dark chocolate.
The idea of using chocolate in crumbles stems from this Danish recipe. Even though white chocolate (an ingredient I usually stay clear of) is one of the key ingredients, it was a divine match for the sour red currants. This combination inspired me to try the same with dark chocolate and blackberries. As it turned out, only a small portion of dark chocolate was needed to turn the simple crumble into a luxurious treat.
For one crumble (or four generous portions):
For the filling:
2 small apples (i used cooking apples)
200 g blackberries (fresh or frozen)
25 g dark chocolate
20 g sugar (white or demerara)
For the crumble top:
25 g butter (room-tempered + extra for greasing the tart pan)
20 g sugar
50 g rolled oats
20 g flour
a pinch of salt
Start with the filling: Peel and core the apples. Cut them into large chunks, about the size of the blackberries. Add the apples and berries to a small bowl. Chop the chocolate coarsely, and add this along with the sugar to the bowl. Mix well. Set the bowl aside while you prepare the filling.
Set the oven to 200℃. Cut the butter into chunks. Mix the dry ingredients in a small bowl. Add chunk by chunk of butter to the mixture until it has completely disintegrated and lumps have formed. Grease a large tart pan (about 20 cm in diameter). Spread out the filling in the pan. Add the crumble evenly on top. Let the crumble bake for approximately 20 minutes, or until the crumble layer looks golden and crisp, and the filling is bubbling underneath.
Consume the crumble warm with whipped cream or vanilla ice cream.