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Pear, Chocolate & Ginger Crumble in dish & served on a plate.
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4.64 from 11 votes

Pear, Chocolate & Ginger Crumble

Pear, Chocolate & Ginger Crumble has a delicious topping made with wholemeal spelt flour, oats and almonds as well as dark chocolate and crystallised ginger.
Course Dessert, Pudding
Cuisine British
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 4 - 5
Author Camilla Hawkins

Equipment

  • 1 Digital scale
  • 1 Wooden chopping board
  • 1 Set of measuring spoons
  • 1 Wooden spoon
  • 1 Large saucepan
  • 1 20 cm round ovenproof dish
  • 1 Fork
  • 1 Air Fryer if using

Ingredients

  • 925 g ripe conference pears (or mix of apples & pears)
  • 30 g butter unsalted
  • 25 g caster sugar
  • 25 g light Muscovado sugar

Crumble topping

  • 75 g wholemeal spelt flour (or flour of choice)
  • 50 g butter chilled & cubed (salted or unsalted)
  • 3 tablespoons porridge oats
  • 45 g Demerara sugar
  • 15 g chopped or flaked almonds or other nuts
  • 50 g dark chocolate finely chopped
  • 5 g crystalised ginger 1 cube, finely chopped

Instructions

  • Pre-heat the oven to 180°C, 160°C fan, 355°F or gas mark 4 if not using an air fryer.
  • Put 30 g unsalted butter, caster sugar and Muscovado sugar in a large pan over a low to medium heat to make a caramel base.
  • Once butter has melted add 1 tablespoon water and stir with a wooden spoon until sugars have dissolved.
  • Peel, quarter and core pears (and apples if using) adding them to the pan as you prepare them, turning in the caramel to prevent browning. (This way you don't need to use lemon juice to prevent browning).
  • Allow the pears to soften on a gentle heat and go slightly golden, turning from time to time.
  • Meanwhile prepare crumble topping. Put 75 wholemeal spelt flour and 50g of butter in a food processor or rub together with fingertips to form texture of breadcrumbs
  • Stir in Demerara sugar, oats, chopped almonds, dark chocolate and crystallised ginger.
  • Add 1 tbsp water and shake to form small clumps.
  • Remove the caramelised pears from the heat and pour into a 1.5 litre (20 cm round) oven-proof dish.
  • Then pour on the crumble topping, spreading evenly with a fork (don’t pack it down).
  • Oven: Bake on the middle shelf for 40 – 45 minutes. Air fryer: Preheat for 4 minutes at 180°C, then bake for 13 minutes or until crisp and golden.
  • Serve hot with ice cream, cream or custard. Can also be eaten cold.

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