CHOCAPIC® Apple and Pear Crumble
Ingredients
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100g Chocapic, blended to a fine powder
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melted butter
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30g wholegrain plain flour
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20g caster sugar
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1 tbsp cocoa powder
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2 pears, peeled, cored and diced
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2 bramley apples, peeled, cored and diced
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50g golden caster sugar
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pinch of cinnamon
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pack of 6 individual sweet pastry shells
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100g butter, fridge cold, diced
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100g wholemeal flour
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75g light brown muscovado sugar
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50g Chocapic, lightly crushed
Preparation
Preheat the oven to 170 degrees C
To make the bases, place all of the dry ingredients into a bowl and stir through the melted butter to combine. Bring the mixture together with your hands to make a dough. Press down firmly into four individual tartlet tins or one large tin, and bake in the oven for ten minutes to firm.
Place the diced pears, apples, golden caster sugar and cinnamon in a large saucepan along with a splash of water, and cook over a low-medium heat, stirring occasionally, until you've made a lovely chunky compote (around 10-15 minutes)
To make the topping, place the wholemeal flour in a bowl and rub in the diced butter until you have a sand-like consistency
Stir through the muscovado sugar and crushed Chocapic, and pile the mix on top your fruit filled pastry cases
Bake for 15 minutes until golden brown and the fruit is beginning to bubble
Serve immediately with custard, vanilla ice cream or a good dollop of clotted cream
