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Recipe

Serves

6 1×

Serves 6Prep 20 minCook 40 minTotal 1H

Ingredients

  • 6 ripe but firm pears
  • 1 tbsp lemon juice
  • 2 tbsp light brown sugar
  • 1 tsp ground cinnamon
  • 1 tbsp cornflour
  • 100 g dark chocolate (70%), chopped into chunks
  • 150 g plain flour
  • 100 g cold butter, cubed
  • 100 g rolled oats
  • 75 g demerara sugar
  • Pinch of salt

Method

  1. Heat the oven to 190°C conventional or 170°C fan.
  2. Peel, core and slice the pears. Toss them in a bowl with the lemon juice, brown sugar, cinnamon and cornflour.
  3. Tip the pears into a 1.5 litre baking dish and scatter the chocolate chunks over them.
  4. Rub the flour and butter together with your fingertips until the mixture looks like coarse breadcrumbs.
  5. Stir in the oats, demerara sugar and salt. Squeeze a handful together to make a few clumps for texture.
  6. Pile the topping over the pears without pressing it down.
  7. Bake for 35 to 40 minutes until the top is golden and the fruit bubbles at the edges.
  8. Rest for 10 minutes before serving so the chocolate thickens slightly.

Pear and Chocolate Crumble

Golden oat crumble with tender pears and dark chocolate, served warm in cream stoneware

Pear and chocolate crumble pairs jammy cinnamon-spiced pears with dark chocolate chunks under a buttery oat topping for an easy family dessert.

Pear and chocolate crumble turns soft, cinnamon-scented pears into a jammy base, with chunks of dark chocolate melting through as it bakes. The oat topping bakes crisp at the edges and buttery in the middle. Serve warm with custard or cold cream.

Recipe

JUMP TO RECIPE

Servings: 6
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

Tips

  • Choose firm pears that are ripe but still hold their shape. Very ripe pears can soften into puree during baking.
  • Keep the butter cold so the topping stays crumbly rather than sandy.
  • Leave the topping loose when you pile it onto the fruit. Pressing it down can reduce the variation in texture between the crisp edges and buttery middle.
  • Check the crumble as it bakes. If the top browns too fast, cover it loosely with foil for the final 10 minutes.
  • Let the crumble rest for 10 minutes before serving. This gives the chocolate a little time to thicken.

Variations

  • Add 2 tbsp chopped stem ginger to the fruit for a ginger-spiced variation.
  • Use milk chocolate for a sweeter finish, or try white chocolate with poached quince.
  • Mix hazelnuts into the topping for extra crunch.

FAQ

Can I prepare it in advance?
Assemble the dish, cover and refrigerate for up to a day. Bake when ready, adding 5 minutes to the cooking time.

Can I freeze it?
Freeze the unbaked crumble for up to 3 months. Bake it from frozen at the same temperature, allowing 15 extra minutes.

What can I use instead of oats?
Replace the oats with an extra 50 g of flour and 25 g more demerara sugar.

How do I store leftovers?
Cover and refrigerate leftovers for up to 3 days. Reheat in a medium oven until warm through.