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Pear, Chocolate and Ginger with almonds and oats Crumble in a bowl
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4.50 from 8 votes

Pear, Chocolate and Ginger Crumble

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


  • 925 g Ripe pears
  • 30 g Butter unsalted
  • 25 g Caster sugar
  • 25 g Light Muscovado sugar
  • For crumble topping:
  • 25 g Plain flour
  • 25 g Wholemeal flour
  • 50 g Butter
  • 3 tbsp Oats
  • 45 g Demerara sugar
  • 1 tbsp Flaked Almonds or any chopped nuts
  • 1 tbsp Water
  • 50 g Dark value chocolate finely chopped
  • 5 g Crystalised ginger 1 nugget, finely chopped


  • Pre-heat the oven to 180°C.
  • 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).
  • Allow the pears to soften and go slightly golden, turning from time to time.
  • Put the flour and 50g of butter in a food processor or rub together for form the texture of breadcrumbs.
  • Stir in the sugar, oats and almonds.
  • Add 1 tbsp water and shake to form small lumps.
  • Stir in the chopped chocolate and crystalised ginger.
  • Put the caramelised pears into a 1.5lt dish and pour over the crumble topping, spreading it out with a fork, don’t pack it down.
  • Place in the oven for 40 – 45 minutes.
  • Serve with cream or ice cream.