Pear Crumble with Oats, Chocolate and Hazelnuts
User Reviews
5
Pear Crumble with Oats, Chocolate and Hazelnuts
Description
Pear Crumble with Oats, Chocolate and Hazelnuts combines a buttery, cocoa-infused crumble topping with a fruit filling of pears and apples gently cooked with vanilla sugar. The crumble is rich with ground hazelnuts and oats, lending a hearty texture and nutty flavor, while bittersweet chocolate adds subtle richness. The fruit is cooked just enough to soften without losing shape, ensuring a tender but intact base beneath the crisp topping.
Baked until the topping is crisp and the chocolate slightly melted, this dessert balances nutty, fruity, and chocolate elements. Its texture ranges from the crunchy crumble to the soft fruit, making it suitable for enjoying on its own or paired with vanilla ice cream, crème fraîche, or an indulgent chestnut-flavored ice cream, depending on preference.
To preserve its flavor and texture, serve warm or at room temperature. The crumble topping mixture can be made ahead and frozen for convenience, and though fresh pears are best, canned pears can be used if needed. This dessert offers a comforting and textured finish to a meal with a seasonal fruit profile.
Ingredients
Chocolate Hazelnut Crumble
- 75 g (3oz/¾ cup) hazelnut ground
- 50 g (2oz/½ cup) all-purpose flour plain
- 75 g (3oz/1 cup) oats porridge oats, medium
- 2 tablespoon cocoa powder unsweetened
- 100 g (4oz/½ cup) butter unsalted
- 1 good pinch salt (fleur de sel)
- 40 g (1.5oz/¼ cup) brown sugar cane sugar, soft, light
Fruity Filling
- 10 g (0.5oz) butter slightly softened, unsalted
- 4 firm to ripe pear peeled, cored, chopped, large, Williams or Comice varieties
- 2 apple peeled, cored, chopped, Granny Smith or Golden Delicious varieties
- 10 g (2 tsp) vanilla sugar or cane sugar with ½ teaspoon vanilla powder
- 50 g (2oz/¼ cup) dark bittersweet chocolate good quality, in button form or grated, minimum 64% cocoa
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
- Prepare the crumble topping ahead and freeze in a sealed container for up to two months.
- Serve warm or at room temperature, optionally with vanilla ice cream, crème fraîche, or pouring cream.
- Fresh pears give the best texture, but canned pears work well as a substitute.
- Consider replacing dark chocolate with milk chocolate according to taste preferences.
- Leftover fruit juice can be reduced and served alongside the crumble to avoid waste.
User Reviews
Overall Rating
5
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