Recipe may contain gluten, peanuts, tree nuts, milk and soy.
Dark and decadent, these mini individual crumbles with triple-choc are a choc-lovers dream!
750g Granny Smith apples, peeled, cored, cut into 3cm pieces
1 tbsp caster sugar
2 cups frozen mixed berries
2 tsp vanilla extract
1/3 cup raspberry jam
Double cream, to serve
Cookie Crumble Topping
75g butter, chilled, chopped
2 tbsp plain flour
1 tbsp cocoa powder
133g packet original Oreo cookies, roughly crushed
1/4 cup skinless hazelnuts, finely chopped
60g dark chocolate, finely chopped
4 Method Steps
Step 1Preheat oven to 180C/160C fan-forced.
Step 2Place apple and sugar in a medium saucepan over medium-high heat. Stir to combine. Cover. Bring to the boil. Reduce heat to low. Simmer for 8 minutes or until apple just starts to soften. Remove from heat. Stir in berries and vanilla.
Step 3Make Cookie Crumble Topping. Using fingers, rub butter, flour and cocoa together in a bowl. Add cookie, hazelnut and chocolate. Toss to combine.
Step 4Spoon apple and berry mixture into 4 x 1-cup-capacity baking dishes. Dollop with jam. Sprinkle with crumble. Bake for 25 minutes or until crumble is golden. Stand for 5 minutes. Serve with cream.
All quantities above are averages