CHOCAPIC® APPLE AND PEAR CRUMBLE

KOKO KRUNCH® Apple and Pear Crumble

Preparation time
10 min.
Cooking time
35 min.
Cooling time
0 min.
Skill level
Intermediate
Servings
4
The crunchy chocolatey crumble topping perfectly complements the soft sweet autumn fruits in this brand new re-work of a classic family favourite.
Share it with your friends

Ingredients

100g KOKO KRUNCH®, blended to a fine powder
melted butter
30g wholegrain plain flour
20g caster sugar
1 tbsp cocoa powder
2 pears, peeled, cored and diced
2 bramley apples, peeled, cored and diced
50g golden caster sugar
pinch of cinnamon
pack of 6 individual sweet pastry shells
100g butter, fridge cold, diced
100g wholemeal flour
75g light brown muscovado sugar
50g KOKO KRUNCH®, lightly crushed

Preparation

1.
10min

Preheat the oven to 170 degrees C

2.
10min

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.

3.
5min

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)

4.
3min

To make the topping, place the wholemeal flour in a bowl and rub in the diced butter until you have a sand-like consistency

5.
2min

Stir through the muscovado sugar and crushed KOKO KRUNCH®, and pile the mix on top your fruit filled pastry cases

6.
15min

Bake for 15 minutes until golden brown and the fruit is beginning to bubble

7.
1min

Serve immediately with custard, vanilla ice cream or a good dollop of clotted cream

Nutrition Facts
Carbohydrates 125.25g; Energy 761.92kcal; Fats 29.22g; Fiber 14.33g; Protein 12.68g; Saturated Fats 14.87g; Sodium 225.25mg; Sugars 53.26g

Related recipes