Hot Apple & Chocolate Crumble

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What do you do when you feel like two things at the same time?  I say have them both.  Green apples that almost dominated the air with their scent, and deep, dark, irresistible, hot melted chocolate – just oozing it’s aphrodisiac magic on the palette.  A marriage that merged into quite a sublime delight – and here is the recipe for you to indulge in – and it’s simple to make too.

Serves 4


INGREDIENTS

  • 6 large green cooking apples, peeled, cored and cut into 6
  • 2 tbsp white sugar
  • ½ cup of water

METHOD

Stew the apples with the above ingredients until tender in a small saucepan on a low heat, covered, but don’t over-cook them – 25 minutes or so should do the job. Now transfer the apples into a medium sized baking tray, whilst you now make the crumble.

INGREDIENTS FOR THE CRUMBLE

  • 1 cup of self-raising plain unbleached flour
  • ¾ cup of brown rice flour
  • a few drops of almond essence
  • 2 tbsp vegan butter/margarine
  • 2½ tbsp white sugar

METHOD

Place in food processor and allow to process for half a minute until a nice crumble has formed into small pieces.  If the mix becomes too crumbly, add a little more margarine, or conversely, if the mix is too congealed, do add some more flour until the mix becomes a finer crumble (see image below).

Now place the crumble on top of the apples, and bake in a hot oven until it turns golden.

CHOCOLATE SAUCE

This needs to be made using the traditional bain marie method – pour an inch of hot water in a small saucepan, then sit an empty bowl inside the saucepan, touching the base, and place 1 cup of solid dark vegan chocolate in the bowl.  Allow to cook on a low heat until the chocolate melts.  Then pour the chocolate sauce over the crumble, and serve with the chilled vegan cream of your choice (I use Provamel soya).  See you in Heaven !!!

All recipes, content & design © Miriam Sorrell mouthwateringvegan.com 2010

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20 Responses to “Hot Apple & Chocolate Crumble”

  1. jacky Says:

    this looks so yummy i will make this soon

  2. Miriam Says:

    Hi Jacky – thanks for your comment. It is seriously yummy – so please post up your feedback after you have tried it. Enjoy !

  3. Ruben Says:

    Well I’m feeling frustrated just reading this, because the store is closed and i have to wait until tomorrow to try this :(

  4. Miriam Says:

    I know the feeling Ruben, but let me know how it goes when you have had the time to try it – let’s hope that the appetite for it doubles by then ! Best Miriam.

  5. Robert Sutherland Says:

    This looks absolutely amazing ! I’ll have to see if I can make this sometime soon.

  6. Ruben Says:

    Well mine lacks the attention to detail of the piece of culinary art seen here, but i followed your recipe as precisely as i could.

    It’s lovely Miriam :)
    i only wish i had made it yesterday when all of my non – vegan housemates were still in, I’m sure they’d be in for a bit of a shock!

    Thank you and many blessings :)

  7. Miriam Says:

    Thanks Ruben, and so glad you enjoyed it – it IS a good one to present to omnivores, especially because they tend to think that vegan food may be limited – and with the full flavour of this dessert that may make them re-think their previous beliefs. Do let me know about any other endeavours in the near future. Best, Miriam.

  8. Miriam Says:

    Do robert because I know that you will love this – it’s gentle apple filling and pleasant tasting topping are just smothered rather beautifully with that melted divine chocolate that just consolidate all the tastes – so, I will have to have your opinion when you have time to make it (although, it doesn’t take long to prepare).

  9. Laura Says:

    This looks awesome!
    Regarding to the margarine, I herd many things about it, and a cuple of weeks ago y found a post saying the following:
    ” The margarine is a chemical compound that is not dissolved not even when we wash it between the fingers. Imagine what happens with these particles of consistency similar to the plastic as soon as they enter our body!!! ” http://www.nutriciondepurativa.com.ar/problemas_alimentarios/margarinas.htm
    Originally it´s in spanish, but it´s easy to translate on line.
    What do you think about this?
    Regards. Laura

  10. Miriam Says:

    Hi Laura, and thanks for your input – often times when it comes to cakes I use canola (rapeseed oil) – so I avoid margarine as much as possible. You could try coconut oil in a jar (consistency is like that of a soft margarine, but don’t store in a warm place otherwise it can melt – coconut has several healthy benefits, to find out more just google it) – there has been many controversial view points on this, I am no expert in the margarine field to give an absolute 100% correct view on this – however, I use Provamel bio soya, here is the link if you wish to investigate further, the ingredients do not look harmful in this case (sold in health shops usually). http://www.provamel.fr/Fra_FR/getpage.asp?i=290 Hope this helpsyou Laura. Best to you !

  11. Pam Says:

    Hi Miriam! would I detract much from the look/taste if I used a natural sugar substitute such as stevia in liquid form, rather than the green powder form which tends to darken the food? I really would love to make this recipe suitable for other friends of mine who are diabetic! Your recipe is just too tempting!

  12. Miriam Says:

    Hi there Pam, if your friends are diabetic the best form of natural sweetener would be Agave Syrup – it does not affect insulin levels (so far as I have researched) which is good news, it also has other properties such as being an anti-inflammatory etc and other qualities too which is great. We are using it 90% of the time to sweeten cakes, desserts and I even use a little in some of my herbal teas – it’s divine as it’s just a sweet lovely runny syrup. Most health food shops supply it, so you shouldn’t have much trouble finding it. Hope this helps. Best to you Pam and enjoy the dessert – let me know how it goes as and when !

  13. Sunny Soleil Says:

    I used to be a raw foodie and used Agave all the time, but I’ve heard lots of bad publicity about it.. still use it but not so often. I grew stevia this summer… I’d advise everyone who doesn’t want to use sugar to do so.. the crumbled leaves don’t have a bitter taste and are very sweet.. it likes heat..

    As for the recipe… that idea of pouring melted chocolate over apple crumble.. DIVINE.. thanks.. I think I’d put a bit of coconut into the chocolate cos I adore coconut and chocolate..and used to make raw choccies out of the 3 aforementioned ingredients. I’d definitely add cinnamon to the apple…and maybe even the chocolate!! just my taste

  14. Miriam Says:

    Sunny Hi there and thanks for your comment and feedback – hope you enjoy this, Cheers to you !

  15. Jennifer Says:

    Hi this seems delicious. Want to try it out. I don’t take sugar at all, most of the sweets I make are substituted with dates as Stevia is not available in Sri Lanka. Is this okay?

  16. Miriam Says:

    Sure it’s fine Jennifer. Very Best to you ! (let me know how it goes).

  17. Lauren Says:

    This looks lovely..my non-vegan family love apple crumble, so an animal free version is very much welcomed :) xx

  18. Miriam Says:

    Lauren Hi there and welcome here. Thanks for dropping by here with your comment. I am delighted that you will be making this for your non-vegan family and do let me know how it goes as and when (will be good to see their reaction) – best wishes to you in the meantime and I look forward to your future comments on my blog !

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    Hi there Kelly, thanks for your link/mention – nice blog !

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