Chocolaty Pear Crumble Recipes
PEAR & CHOCOLATE FLAPJACK CRUMBLE
We can't resist a crumble when the weather gets colder. Make this pear and chocolate flapjack crumble using just five ingredients - simple and delicious
Provided by Cassie Best
Categories Dessert
Time 40m
Yield Serves 4-6
Number Of Ingredients 5
Steps:
- Heat oven to 180C/160C fan/gas 4. Drain the pears (keeping the syrup) and cut each half in half. Tip into a dish or ovenproof pan about 22cm across. Drizzle 2-3 tbsp of the syrup from the can over them.
- Melt the butter and syrup in a saucepan, then stir in the oats and a pinch of salt. Quickly mix in the chocolate, but don't let it melt. Tip the mixture over the pears.
- Bake for 30 mins until golden and crisp. Cool for 5 mins before serving with some double cream or ice cream, if you like.
Nutrition Facts : Calories 527 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 29 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
CHOCOLATY PEAR CRUMBLE
Crumbles are one of my favorite winter desserts. This recipe is the perfect combination of dark chocolate, baked pear, and buttery crumble topping. It's the ultimate winter comfort food. Serve with cream, vanilla ice cream, and perhaps a little extra chocolate or some raspberry sauce.
Provided by Mrs Possum 08
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 4 ramekins.
- Prepare pear base: Combine pears, brown sugar, chocolate chips, and cinnamon in a bowl. Distribute evenly among the prepared ramekins.
- Prepare topping: Combine flour and sugar in a bowl. Add butter and mix until crumbly. Stir in chocolate chips. Pack crumble topping firmly over pear mixture in the ramekins.
- Bake in the preheated oven until the crumble topping browns, about 50 minutes. Allow to cool slightly before serving, about 10 minutes.
Nutrition Facts : Calories 519.7 calories, Carbohydrate 109.8 g, Cholesterol 11.4 mg, Fat 10.4 g, Fiber 7.3 g, Protein 3.1 g, SaturatedFat 7 g, Sodium 11.8 mg, Sugar 75 g
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- Preheat the oven to 200°C/fan180°C/ gas 6. For the topping, put the flour, oats and sugars in a bowl, add the butter and rub with your fingers to form big crumbs. Stir in the rest of the crumble ingredients, mixing to form big clumps. Spread over a baking sheet and bake for 15 minutes until golden. Remove from the oven. It will have melted together, so break into big clumps with a wooden spoon. Leave to cool a little and crisp.
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4/5 (161)Category DessertServings 6Total Time 1 hr
- Peel and core the pears, cut them into chunks and put them in a bowl. Break the chocolate into squares and add them to the bowl with the cinnamon, cornflour, sugar and butter. Toss together, then tip the mix into a buttered ovenproof dish, about 20cm x 28cm (about 2.5-litre capacity). Sprinkle 3 tablespoons of cold water over the top.
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- Dissolve the golden syrup in a cup with 2 tablespoons of hot water from the kettle then drizzle this over the crumble topping; toss briefly to mix before spooning the crumble over the fruit. Transfer the pudding to the oven to bake for 35-40 minutes or until golden. Leave to stand for 10 minutes before serving with custard
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- Preheat the oven to 180°. Peel and core the pears, cutting them into quarters or sixths if they are large. As you go, rub them with the lemon halves to prevent browning.
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