Pear And Chocolate 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
PEAR AND CHOCOLATE CRUMBLE
Make and share this Pear and Chocolate Crumble recipe from Food.com.
Provided by Leah567
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place the flour, sugar and butter in a food processor. Pulse until it forms a fine powder. Add the oats and pulse to mix. Chill.
- Peel and core the pears. Cut into small cubes about an inch in diameter. Put the pears in a saucepan with the lemon juice and the sugar. Bring to the boil and then simmer for a while until the pears begin to tenderise. This depends on how ripe your pears are. If they are like bullets then you may need to do this for 20 to 30 minutes. If they are juicy and ripe then just bring to the boil. Allow to cool.
- Preheat oven to 200 deg Celsius.
- When the pears are cool, place them an oven proof dish. Add the chocolate and give it a mix. Do not be tempted to add more chocolate, it will over power the dish! Finally add the topping and sprinkle with some more brown sugar.
- Cook for 20-25 minutes or until piping hot.
- Serve with custard or vanilla ice cream and enjoy.
Nutrition Facts : Calories 1145.2, Fat 52.3, SaturatedFat 31.7, Cholesterol 71.7, Sodium 28.2, Carbohydrate 176.4, Fiber 25, Sugar 78.6, Protein 16.4
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- Peel, core, and slice (or chop) the pears. Place in a 1-quart baking dish, filling about 2/3 full. Sprinkle with sugar, cocoa, and lemon zest. Mix well to coat the pears. Cover and set aside.
- Tear up the breads and put in the bowl of a food processor. Pulse for about a minute until very roughly crumbled. Add the cocoa, butter, and sugar. Pulse for about a minute until finer crumbs form. Do not overblend. The topping may be chilled in the refrigerator until ready to use.
- Sprinkle the pears evenly with topping mixture. Place the baking dish on the baking sheet in the oven. Bake for 25-30 minutes. Pears should be tender and the topping crisp.
PEAR CRUMBLE WITH CHOCOLATE - LITTLE SUGAR SNAPS
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- Put the chocolate spread into a heatproof bowl and microwave on medium heat for 20 seconds to soften it. Peel, core and chop the pears then add to the bowl and stir to cover the pears completely
- Tip the flour, butter, salt and granulated sugar into a medium bowl and rub the fat into the dry ingredients until it resembles coarse breadcrumbs
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- Combine the pears with the chocolate chips and 1/4 of the brown sugar. Spoon into the baking dish and bake for 10 minutes.
- Meanwhile, roughly chop the pecan nuts, hazelnuts and almonds. Mix the gingerbread in a food processor (or putting them in a hermetic and close plastic bag, using a rolling pin).
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Estimated Reading Time 6 mins
- 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.
- Melt the butter in a large frypan over moderate to high heat. Add the caster sugar and stir for 1-2 minutes. Add the pears, coating them with the sugar and butter. Hopefully they all fit in one layer for you, otherwise turn them regularly. Let the pears cook and soften - as you do this, the sugar will start to caramelise.
- Once the pears are just tender (a good way to test this is when you can spear them through with the tines of a fork and meet only a little resistance) and the sugar is caramelised, normally around 10-15 minutes, tip the pears and the leftover juices into a baking dish (about 1.5-2L) (NOTE: I have found that cast iron pans or oven proof frypans are ideal for cooking this crumble in as the pears continue to caramelise more than in a ceramic baking dish, but if you don’t have that option then a ceramic baking dish will still produce a delicious crumble!)
- To make the crumble, rub the butter into the flour with your fingers or use a food processor, pulsing the mixture until it resembles coarse breadcrumbs.
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Estimated Reading Time 3 mins
- Put butter, granulated and Muscovado sugar in a large non-stick pan over a gentle heat to make a caramel base.
- Peel, quarter and core the pears adding them to the pan as you prepare them and toss them in the caramel to prevent them browning (enzymic).
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- In a mixing bowl, mix together the pears with lemon juice to prevent from browning. Pour into the prepared baking dish, sprinkle the chocolate over and set aside.
- In another mixing bowl, combine all-purpose flour and sugar, then use your finger tips to pinch the butter and incorporate with the dry ingredients. Keep pinching and tossing together with your hands until evenly combined. You will be left with many pea sized pieces of butter mixed in with the oat mixture, resulting in a crumbly texture.
- Sprinkle over the pears and bake for 35-40 minutes or until slightly golden-brown. Allow to cool slightly before serving. Enjoy!
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