Pear Crumble with Oats, Chocolate and Hazelnuts

Name: Pear Crumble with Oats, Chocolate and Hazelnuts
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 people
Ingredients: 75 g (3oz/¾ cup) ground Hazelnuts; 50 g (2oz/½ cup) plain (all purpose) flour; 75 g (3oz/1 cup) medium oats; 2 tablespoon unsweetened cocoa powder; 100 g (4oz/½ cup) butter; 1 good pinch salt; 40 g (1.5oz/¼ cup) soft light brown sugar; 10 g (0.5oz) unsalted butter; 4 firm to ripe large pears (Williams or Comice); 2 apples (Granny Smith or Golden Delicious); 10 g (2 tsp) vanilla sugar; 50 g (2oz/¼ cup) dark bittersweet chocolate (min 64%)

User Reviews

5.0

18 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
8 people
Calories
318 kcal
Course
Dessert, Breakfast, Brunch
Cuisine
French, British

Pear Crumble with Oats, Chocolate and Hazelnuts

Iris Warren

Report

An easy pear crumble with oats is the ultimate comfort-food. Spoon into its crispy topping with hazelnuts and get the gooey, dark chocolate juicy bliss of pears and apples underneath.

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

Chocolate Hazelnut Crumble

75 g (3oz/¾ cup) ground Hazelnuts
50 g (2oz/½ cup) plain (all purpose) flour
75 g (3oz/1 cup) medium oats (porridge oats)
2 tablespoon unsweetened cocoa powder
100 g (4oz/½ cup) butter unsalted
1 good pinch salt (fleur de sel)
40 g (1.5oz/¼ cup) soft light brown sugar (cane sugar)

Fruity Filling

10 g (0.5oz) unsalted butter slightly softened
4 firm to ripe large pears (Williams or Comice) peeled, cored, chopped
2 apples (Granny Smith or Golden Delicious) peeled, cored, chopped
10 g (2 tsp) vanilla sugar or cane sugar with ½ teaspoon vanilla powder
50 g (2oz/¼ cup) dark bittersweet chocolate (min 64%) good quality, in button form or grated

Add to Shopping List

Instructions

Combine all the crumble ingredients in a large bowl, lightly rubbing through your fingertips until the mixture resembles breadcrumbs. Set aside. (At this point the crumble topping can be frozen for up to 2 months in a sealed container.)
Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
Peel, core and chop up the pears and apples roughly into chunks. Melt the butter in a large non-stick frying pan, toss in the fruit chunks and sprinkle over the vanilla sugar. Leave to cook over a medium heat, turning the fruit now and again, for about 5 minutes (no more than 8). The fruit should not be mushy, just lightly cooked. Drain off any excess fruit juice if there is any (set aside and reduce over medium heat to serve apart with the crumble later so that there's no waste).
Transfer the fruit to a gratin or pudding dish (no need to butter it) and scatter over the dark chocolate. Sprinkle on a generous amount of crumble until the fruit and chocolate are completely covered.
Bake for about 25 minutes, or until the top is toasted or lightly browned. Leave to cool slightly before serving.

Notes

Serve warm or at room temperature.
Replace the dark chocolate with milk chocolate according to taste.
Although fresh pears are best for this recipe, tinned pears are also great!
We normally serve this crumble on its own (as the French do) but if you prefer, add some vanilla ice cream, crème fraîche, pouring cream or chai crème anglaise. Excellent served with homemade chestnut ice cream or an adult boozy ice cream such as this non-churn Drambuie ice cream.