Pear and Chocolate Crumble
By Wafa — 100+ tested recipes
A melt-in-your-mouth, crunchy dessert combining the sweetness of pears with the rich character of dark chocolate, perfect for a cozy and comforting snack.
Ingredients
- 4 pieces pears
- 80 g dark chocolate chips
- 70 g all-purpose flour
- 40 g rolled oats
- 15 g unsweetened cocoa powder
- 50 g brown sugar (cassonade)
- 80 g cold butter (diced)
- 1 pinch salt
Instructions
- 1Preheat your oven to 180°C (350°F).
- 2Peel the pears and cut them into slices.
- 3Arrange them in a baking dish or individual ramekins.
- 4Top with dark chocolate chips and toss gently to distribute them evenly.
- 5In a mixing bowl, prepare the crumble topping by mixing the oats, flour, unsweetened cocoa, brown sugar, and a pinch of salt.
- 6Add the cold diced butter, then rub everything together with your fingertips until you reach a sandy texture with a few larger lumps. (Do not overwork the dough to keep it crunchy.)
- 7Distribute the topping evenly over the pears and chocolate without pressing down too hard.
- 8Bake for 25 to 30 minutes, until the surface is golden brown and crispy.
- 9Let it cool for a few minutes before serving, ideally while still slightly warm.
Video
Tips
- Choose melting pear varieties like Williams (Bartlett) or Conference.
- Use dark chocolate between 60% and 70% cocoa for the best balance.
- Do not pack the topping down on the fruit so it stays airy and crispy.
- Serve with a scoop of vanilla ice cream for a delicious hot-and-cold contrast.
Substitutions
- flour (in the topping) → almond meal — To absorb the juice from very ripe pears.
Nutrition
Frequently asked questions
Do I need to peel the pears for a crumble?
It is not mandatory. If the pears have thin skin (like Williams or Comice), you can leave it on: it softens during baking and retains nutrients. However, if the skin is thick or grainy (like Conference), it is better to peel them for a smoother texture.
Can I use canned or frozen pears?
Yes, but with care. Drain canned pears well to remove excess syrup, otherwise the crumble will be too soggy. For frozen pears, place them in the dish while still slightly frozen and add a tablespoon of flour or almond meal to absorb the juice during baking.
Should I use chocolate chips or chocolate chunks?
Both work! Chocolate chips melt evenly, while chopped chunks create intense pockets of chocolate. You can even mix both for an even more decadent contrast in textures.
Can I prepare the crumble in advance?
Yes, but only partially. Prepare the crumble topping in advance and keep it in the refrigerator (up to 48 hours). When ready to serve, arrange the pears and chocolate in the dish, top with the crumble, and bake. This ensures a perfectly crispy texture and prevents the fruit juice from making the topping soggy.
Can you freeze pear chocolate crumble?
Yes, absolutely. Once baked and cooled, wrap it in plastic wrap and then aluminum foil before placing it in the freezer. It keeps for about 2 months. To enjoy, thaw overnight in the refrigerator, then reheat in the oven for 10 to 15 minutes at 160°C (320°F).
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