Pear and chocolate crumble, a simple, quick and comforting autumn dessert perfect for those who want to enjoy a good dessert without spending a lot of time in the kitchen. Juicy, melt-in-the-mouth pear pieces, coated in runny chocolate, are topped with a crunchy crumble that offers pure delectation with every bite.
A classic homemade dessert that lets you enjoy seasonal fruit in a different way. The addition of chocolate adds a touch of deliciousness and, from the very first spoonful, brings comfort and warmth to forget the grey autumn weather. Whether for a family meal or entertaining friends, this crumble will win you over with its simplicity and irresistible taste.
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Tips for a tasty pear crumble
You can vary the flavors by adding cinnamon, nutmeg or vanilla for warmer notes. For even spicier, sweeter aromas, try a little Tonka bean. You can use flour only, or replace some of it with almond or hazelnut powder, and add a few roasted hazelnuts for a crunchy touch.
The choice of chocolate is important. Don’t skimp on quality: opt for a good brand with quality cocoa, which will bring a better taste and be less sweet. I used a bar with 70% cocoa candied orange peel, which I usually enjoy with my coffee. However, you can choose plain chocolate, with almonds or hazelnuts; in this case, you won’t need to add hazelnuts.
The ingredients:
NB: Find the printable recipe card at the end of the article.
For 2 medium gratin dishes for 3 /4 persons
For the filling :
- 6 medium-sized pears (more or less depending on your gratin dishes)
- 100 g (3.53 oz) of 70% dark chocolate works perfectly for me, but you can opt for one with less cocoa if you prefer (feel free to use a smaller amount if desired).
- 1 tablespoon lemon juice (optional, to prevent the pears from oxidizing)
For the crumble :
- 75 g (2.65 oz) of flour (you can also use just 50 g (1.8 oz) of flour and substitute the rest with almond flour).
- 50 g (1.8 oz ) brown sugar
- 50 g cold butter (1.8 oz), diced (semi-salted butter also works well)
- 25 g almond (0.9 oz) or hazelnut powder
- A pinch of salt
Optional
You can add your choice of :
- 1 sachet vanilla sugar or the seeds of a bean
- 1 teaspoon cinnamon
- 1/2 grated tonka bean
Preparation steps:
1. In a mixing bowl, combine the flour, sugar, almond flour, pinch of salt and spices of your choice.
2. Add the cold butter cubes and work the mixture with your fingertips until it becomes crumbly.
Note: You can use a food processor to combine everything into a crumbly mixture.
3. Refrigerate for twenty minutes.
4. After this time, preheat the oven to 180°C (356 °F.)
5. Peel and cut the pears into large cubes. If you prepare them in advance, toss them in lemon juice.
6. Place in the gratin dishes.
7. Add the chopped chocolate and mix gently.
8. Sprinkle with crumble to cover the entire surface.
9. Bake for around 40 minutes, more or less, until the crumble is golden brown and crisp.
10. Serve warm or hot, on its own or with a scoop of ice cream or chantilly.
Before serving, I added a few dots of melted chocolate for an even more delicious visual effect.
Other recipes you might like
Upside-down pear cake
Pear layer cake
Caramel and pear Yule Log cake
Pear and Chocolate Crumble Recipe
INGREDIENTS
- For 2 medium gratin dishes for 3 /4 persons
For the filling :
- 6 medium-sized pears more or less depending on your gratin dishes
- 100 g (3.53 oz )of 70% dark chocolate works perfectly for me, but you can opt for one with less cocoa if you prefer (feel free to use a smaller amount if desired).
- 1 tablespoon lemon juice optional, to prevent the pears from oxidizing
For the crumble :
- 75 g (2.65 oz) of flour (you can also use just 50 g (1.8 oz) of flour and substitute the rest with almond flour).
- 50 g (1.8 oz) brown sugar
- 50 g cold butter (1.8 oz), diced (semi-salted butter also works well)
- 25 g almond (0.9 oz) or hazelnut powder
- A pinch of salt
Optional
- You can add your choice of :
- 1 sachet vanilla sugar or the seeds of a bean
- 1 teaspoon cinnamon
- 1/2 grated tonka bean
PREPARATION
- In a mixing bowl, combine the flour, sugar, almond flour, pinch of salt and spices of your choice.
- Add the cold butter cubes and work the mixture with your fingertips until it becomes crumbly.
- Note: You can use a food processor to combine everything into a crumbly mixture.
- Refrigerate for twenty minutes.
- After this time, preheat the oven to 180°C (356 °F.)
- Peel and cut the pears into large cubes. If you prepare them in advance, toss them in lemon juice.
- Place in the gratin dishes.
- Add the chopped chocolate and mix gently.
- Sprinkle with crumble to cover the entire surface.
- Bake for around 40 minutes, more or less, until the crumble is golden brown and crisp.
- Serve warm or hot, on its own or with a scoop of ice cream or chantilly.
- Before serving, I added a few dots of melted chocolate for an even more delicious visual effect.
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