If you’re a fan of apples, raspberries, chocolate and cake then, boy, does Ed have the perfect dessert for you! It’s not a healthy dessert, but that’s OK, sometimes you just need to indulge. Ed’s recipe is super simple and being a crumble, it doesn’t have to look perfect. The only hard part is waiting for it to cool before you eat it!
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Ingredients
Method
Preheat oven to 180°C fan-forced (200°C conventional). Grease and line a 20 x 30cm slice pan with baking paper.
Peel apples and remove cores, then cut into thin wedges. Arrange on a lined oven tray and bake for 15 minutes, turning once, until dry to touch. Cool.
Beat butter, caster sugar and vanilla in bowl of a stand mixer on high speed for 5 minutes, until very light. Add flour and mix gently. Remove 1/3 of mixture. Fold in almond meal. Set aside.
Add eggs and baking powder to stand mixer bowl with remaining butter mixture. Beat until just combined. Add milk and chocolate, beat for 1 minute. Spread into base of the lined slice pan, pressing firmly, then bake for 15 minutes.
Toss apples and raspberries to combine. Add icing sugar and cornflour and mix again. Arrange over baked base, then crumble reserved almond meal mixture over top. Bake for 16 minutes until golden and crisp, and apple mixture has set. Cool before slicing. Serve with cream and raspberries. Sprinkle extra icing sugar on top.
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