Pear and dark chocolate almond crumble recipe

Google+ Pinterest LinkedIn Tumblr +

I love a good crumble and this is the richest one of all that I make. The marriage of pear and chocolate is a blissful one, and here the chocolate buttons melt in delightful patches throughout the crumble as it bakes. While I suggest making the crumble topping in a food processor, I do find that when I have time, rubbing the butter into the mix with the tips of my fingers is very good therapy!

  • Yield: 8 Servings


  • 1.2 kg semi-ripe Beurre Bosc pears, skin on and cored
  • 50 g unsalted butter
  • 80 g good-quality dark chocolate buttons (70% cocoa solids)
  • 1 finely grated orange zest
  • Cream, to serve
Crumble Topping
  • 3 tablespoons raw sugar
  • 1/3 cup (50 g) wholemeal spelt flour
  • 1¼ cups (100 g) flaked almonds, finely ground
  • 120 g cold unsalted butter, diced
  • ¾ cup (65 g) organic rolled oats
  • Pinch of sea salt flakes
How to Make It
  1. To make the crumble topping, place the sugar, flour, ground almonds and butter in a food processor. Pulse until the butter starts to bring the mixture together. Add the oats and salt and pulse until a crumble consistency forms (do not overwork the mixture or it will form large clumps). Refrigerate until needed.
  2. Preheat the oven to 200°C (fan-forced).
  3. Cut the pears lengthways into 7–9 mm thick slices. Heat the butter in a large frying pan over medium– high heat. Add the pear slices and saute until golden (depending on the pears this might take up to 30 minutes). Place the pears in a 25 cm baking dish. Sprinkle over the chocolate buttons and orange zest. Top with the crumble mixture, then bake for 20–25 minutes or until golden. Serve warm with your choice of cream.

Leave A Reply